This is one of my favorite easy summertime meals especially if you grow tomatoes or basil in your garden. Yet another Everyday Food recipe, slightly modified.You will need:
1-1 ½ pounds medium raw shrimp, peeled and deveined (tails removed)
salt and pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
½ pound linguine or angel hair
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.
To make sauce:Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.
To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups 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, shrimp, and basil. (leave some to garnish with.)
Meanwhile, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce mixture, season with salt and pepper, and toss. Serve immediately, garnished with basil leaves.
