Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Meal Type Pastas
Heat 2 Tbsp. capers & garlic 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 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 still firm to bite. Drain well in a colander set in the sink.
Season the shrimp with salt and pepper. Heat the remaining 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 add the linguine and stir.