Ingredients
- 1 1/2 pound medium shrimp, peeled and deveined (tails removed)
- 1 1/2 pound Coarse salt and ground pepper
- 6 teaspoon olive oil
- 2 clove garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 pint cherry or grape tomatoes, halved
- 1/2 pound linguine
- 1 1/2 cup lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Preparation
Baking Directions:
Season shrimp with salt and pepper.
In a large skillet, heat 4 teaspoons oil over high.
Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes.
Transfer to a bowl; set aside.
To make the sauceTo 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.
Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss.
Serve immediately, garnished with basil leaves, if desired.
Tips:
Per serving: 483 calories; 10.8 grams fat; 44 grams protein; 52.2 grams carbohydrates; 2.9 grams fiber