Shrimp and pasta are alluring partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta. Tomatoes, fresh basil and garlic come to the party, too, making this quick-to-prepare dish a weeknight winner.
Should the petit “tail” shells be removed? I save time by using defrosted frozen shrimp that is shelled and deveined but still have their tail shells in place. I figure that weeknight diners can cut off the shell-on tiny tails, but feel free to remove them before cooking if you prefer.
Shrimp, Tomato and Basil Pasta
Yield: 4 servings
INGREDIENTS
1 1/2 pounds medium shrimp, peeled, deveined
Coarse salt, such as kosher, and freshly ground black pepper, to taste
6 teaspoons extra-virgin olive oil, divided use
2 garlic cloves, minced
1 (14 1/2-ounce can diced tomatoes with juice
2 cups water
3 cups cherry tomatoes, halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil leaves, torn into small pieces or chopped, plus extra leaves for garnish
DIRECTIONS
1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high heat. Add shrimp in a single layer; cook until just opaque throughout but not overcooked, turning occasionally, about 3 minutes. Transfer to bowl and set aside. Do not wash skillet.
2. Prepare sauce: To the same skillet, add the remaining 2 teaspoons of oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and juice, along with 2 cups of water. Bring to a boil; reduce heat and simmer, stirring occasionally, until mixture is reduced and saucy, about 15 minutes. Remove from heat and stir in cherry tomatoes.
3. Meanwhile in a large pot of salted boiling water, cook pasta until al dente according to package directions. Drain and return pasta to the pot. Add sauce, shrimp, and basil. Toss and season to taste with salt and pepper as needed. Serve immediately, garnished with basil leaves if desired.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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