I am looking for new dinner recipes that call for fresh basil. I have lots of it to use right now. This was a quick-to-make recipe great for summer. I used frozen shrimp that I quickly thawed by running under cold water. I loved the combination of fresh tomatoes and canned tomatoes together. The recipe comes from Martha Stewart everyday food.
1 1/2 pounds medium shrimp, peeled and deveined and tails removed
course salt and fresh ground pepper
6 tsp olive oil
2 garlic cloves, minced
1 can 14.5 -ounce diced tomatoes in juice
1 pint cherry tomatoes or grape tomatoes halved
1/2 pound linguine
1 1/2 cups lightly packed fresh basil, leaves torn into small pieces plus extra for garnish
1. Season the shrimp with salt and pepper. In a large skillet, heat 4 tsp of the oil over high heat. Add the shrimp. cook until opaque throughout, turning occasionally, about three minutes. Transfer to a bowl; set aside.
2. Make the sauce: To the same skillet, add the remaining 2 tsp oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package directions. Drain, return the pasta to the pot. Add the tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnish with basil leaves, if desired.