Linguine Pasta with Shrimp and Tomatoes

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.

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.

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.