Wednesday, March 30, 2011
I was pleasantly surprised to receive this awesome package from them with three different varieties of Red Gold tomatoes, a cookbook, a memory stick, a keychain, a magnet clip, a Red Gold tomatoes model car (which my son LOVES!), and coupons for more Red Gold products.
And, best of all, they offered to give one of these great packages away to one of my readers!!! All you have to do is leave a comment below letting us know what kind of dish you would make with Red Gold tomatoes. I will pick one winner at random at the end of this giveaway (Sunday, April 3 at 10:00pm). Good luck!
If you'd like an extra entry, simply post about this giveaway on Facebook, Twitter or your blog, then come back here and let me know where you posted in a separate comment...
I was planning at first on trying a recipe out of their cookbook. However, I had a bag of shrimp in my freezer that I really needed to use, so I found this recipe that is amazing (not to mention fairly inexpensive and easy)!!! The tomatoes were yummy. I have also been impressed with the number of coupons that they frequently put out. We love our coupons!:)
Linguini Pasta with Shrimp and Tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil
1.Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
2.Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
3.Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.