August 9, 2007
Shrimp, Tomato and Basil Pasta
I made this in a mad rush on Tuesday evening -- after running errands and registering our son at school -- and it only took a little bit. The most time spent was cleaning the shrimp, since I didn't buy ones with their tails off. I've also thought about using chicken instead? (Less $$$)

Try it -- everyone liked it. I also made a few minor changes to reduce the fat.

Shrimp, Tomato and Basil Pasta

1 ½ pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil ** I just used Pam spray to cook the shrimp **
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
½ pound linguine
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. (or use Pam spray) Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Make sauce:
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.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. A dd tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.



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