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Shrimp, Tomato, and Basil Pasta

Servings:
Serves 4 Servings
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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

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