On Hiatus

A quick delicious shrimp, tomato and basil pasta recipe anyone can prepare at home.

Printable Recipe Adapted from Martha Stewart

Ingredients

• 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 can diced tomatoes, in juice
• 1 pint cherry or grape tomatoes, halved
• 1/2 pound linguine
• 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
• kosher salt and ground pepper
• Serves 4
• • Method
  • Season shrimp with salt and pepper. In a large skillet, heat  2 tablespoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
    
    
    Make sauce: To the same skillet, add remaining 1 remaining tablespoon 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

Dear all!
I've decided to take a break from blogging for a while.  Believe it or not, I haven't  been cooking much lately.  It's hugely busy time at the moment and I just feel drained.  I hope to be able to share with you the reason for my absence when I return, in the meantime, thanks for understanding.
See you soon!
Mai Pin It