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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
Serves: 2 with leftovers.
Large fresh summer Tomatoes, roughly chopped. I used one red, one yellow.
Large clove garlic, chopped fine
Nice fruity Olive Oil
fresh basil, shredded
pound USA 16-20 pink shrimp, peeled and deveined
handfuls freshly shredded parmesan
Kosher salt and fresh ground black pepper
- 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.
- 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.
- 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.
- Divide onto plates. Generously blanket with finely shredded parmesan.