If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is one of my go to dishes when I come home from a long day at work; particularly on Thursday when I eat on my own since my husband is working late at a tasting at our wine shop. Although it is great year round, it is exceptional during the summer (and spring, here in FL) with heirloom tomatos. It is pretty quick to throw together and I typically have all the ingredients on hand (including the shrimp since I tend to keep a bag of local key west shrimp in the freezer). I make enough for two so there is a bowl for my husband when he gets home if he hasn't already had a bite to eat. - melissav
- 4 tablespoons Olive Oil + more for drizzling
- 3 cups Heirloom Tomatoes, large dice (your choice - a variety is great)
- 10 cloves of garlic, peeled and thinly sliced
- 10 large shrimp, peeled and de-veined
- 1/2-1 teaspoon red pepper flakes
- 2 tablespoons Basil, thinly sliced
- 7 ounces linguini (or your choice). I use a whole wheat linguini
- kosher salt
- 2 very generous spoonfuls of fresh ricotta
- Bring a large pot of salted water to boil. Once boiling, cook the pasta until about one minute before it reaches the al dente stage. Drain and set aside, reserving about 1/4 cup of the pasta water.
- As you dice the tomatoes, place in a bowl and sprinkle with salt. Let sit while you prepare all of the other ingredients.
- Once you have prepared all the ingredients, add 4TB olive oil to a medium saute pan along with the garlic and heat over medium low heat. Saute for 3-5 minutes until just about to turn golden.
- Add 1/2 - 1 teaspoon red pepper flakes depending upon your spice threshold. Saute for 30 seconds or so.
- Add the tomatoes and saute for 4-5 minutes.
- Add the shrimp and saute. About 1-2 minutes before it is cooked through, add the pasta and 1/4 cup of the reserved pasta water and cook for 1-2 minutes until the pasta is cooked and coated in the sauce. Taste and season well with salt.
- Stir in the basil and serve. Top each bowl with a generous spoon of ricotta and drizzle with olive oil.
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes