Summer Shrimp Pasta

July 29, 2014
0 Ratings
  • Serves 2 with leftovers.
Author Notes

This recipe, or a version of it might exist somewhere. I read a lot of food websites and cookbooks so I am sure something like this was probably right in front of me last night when I wanted to make a summery shrimp pasta dish, but, after flipping through a few of my favorite places I gave up and decided to wing it. I wanted to use my farmer's market tomatoes and some frozen shrimp, had some lovely rough linguine from Eataly, and basil plant sitting on my patio. This is what I came up with. Again, I am sure it is derivative. —nickelhn

What You'll Need
  • 2 Large fresh summer Tomatoes, roughly chopped. I used one red, one yellow.
  • 1 Large clove garlic, chopped fine
  • Nice fruity Olive Oil
  • handful fresh basil, shredded
  • 1 pound USA 16-20 pink shrimp, peeled and deveined
  • 1/2 pound linguine
  • big handfuls freshly shredded parmesan
  • 1 tablespoon capers
  • Kosher salt and fresh ground black pepper
  1. Place tomatoes, garlic and basil and capers in a bowl. Add Kosher Salt and Pepper to taste. Drizzle about 3 tablespoons olive oil over this mixture and let it sit while preparing shrimp.
  2. Bring large pot of water to a boil. Add pasta and about 2 tablespoons of salt. While water is coming to the boil, sprinkle peeled and deveined shrimp with salt and pepper. Heat another 2-3 tablespoons olive oil over medium high heat in a large skillet. Add shrimp and cook them quickly - about 2 minutes per side. Remove to a plate.
  3. In same skillet, with all the tasty bits from the shrimp left in there, throw in the tomato mixture and sauté it for just a minute or so. You don't really want to cook the tomatoes, just heat them and rough them up a little. Add the shrimp and flip it all around. Drain the pasta, reserving about a cup of the water. Throw the pasta into the skillet and add as much pasta cooking water as needed to coat the pasta.
  4. Divide onto plates. Generously blanket with finely shredded parmesan.

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