Shrimp, tomato and basil pasta
Cydney
ingredients
- 1 1/2 lbs. medium shrimp, peeped and deveined (tails removed)
- coarse salt and ground pepper
- 6 tsp. olive oil
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 pint cherry or grape tomatoes, halved
- 1/2 lb. linguine
- 1 1/2 cup lightly packed fresh basil leaves, torn into small pieces
directions
- 1
Season shrimp with salt and pepper. In a large skillet, heat 4 tsp. oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl.
- 2
Make sauce: To the same skillet, add remaining 2 tsp. oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups of water; bring to a boil. Reduce heat, simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
- 3
Meanwhile, in a large pot of boiling water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp and basil; season with salt and pepper, and toss. Serve immediately.
Source: Everyday Food
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