We created this simply 20-minute meal with our garden-grown basil and several homegrown tomatoes, specifically, the grape and cherry varieties. While Chris made a nut-free pesto, Amy boiled some angel hair pasta and sauteed the shrimp with a few tomatoes and some parmesan. We added the pesto and tossed everything together for a dish that was light and summery and full of fresh flavor. The pesto was herbacious and garlicky, while the tomatoes burst in our mouths like sweet, juicy candy.
Note: the pesto recipe makes about a cup, whereas you only need 1/4 cup for the shrimp pasta, so you'll have extra. —ChrisandAmy