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. 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 usually 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. And if he has, I get to take the leftovers to lunch the next day. Lucky me! —melissav
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Ingredients
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4 tablespoons
Olive Oil + more for drizzling
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3 cups
Tomatoes seeded and in a large dice (your choice - I use roma a lot)
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10
cloves of garlic, peeled and thinly sliced
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10
large shrimp, peeled and de-veined
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1/2-1 teaspoons
red pepper flakes
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2 tablespoons
Basil, thinly sliced
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7 ounces
linguini (or your choice). I use a whole wheat linguini
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kosher salt
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Fresh Ricotta
Directions
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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.
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As you dice the tomatoes, place in a strainer set over a bowl and sprinkle with salt. Let sit while you prepare all of the other ingredients.
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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.
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Add 1/2 - 1 teaspoon red pepper flakes depending upon your spice threshold. Saute for 30 seconds or so.
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Add the tomatoes and saute for 4-5 minutes.
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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.
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Stir in the basil and serve. Top each bowl with a generous spoon of ricotta and drizzle with olive oil.
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