The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.
Ingredients
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1 ½ pounds medium shrimp, peeled and deveined (tails removed)
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Coarse salt and ground pepper
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6 teaspoons olive oil
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2 garlic cloves, minced
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1 can (14.5 ounces) diced tomatoes, in juice
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1 pint cherry or grape tomatoes, halved
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½ pound linguine
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1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Description
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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.
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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.
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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.
