Here’s a recipe that is perfect for summer …simple, light, and full of flavor!
Shrimp, Tomato, and Basil Pasta
(Modified from the Great Food Fast cookbook)
- 12 oz. medium shrimp (peeled, deveined, and tails removed)
- salt and pepper
- 4 tsp. olive oil, separated
- 1 tsp. minced garlic
- 1 (14.5 oz) can of diced tomatoes in their juices (I use the kind with oregano, basil, and garlic)
- 1/2 pint grape tomatoes, halved
- 8 oz. whole-wheat linguine
- about 1 cup fresh basil leaves, torn into small pieces (plus more for garnish, if you so choose)
- Cook the pasta in a large pot of boiling, salted water according to the package’s instructions. Drain the pasta and set to the side.
- While the pasta is cooking, sprinkle salt and pepper on shrimp. In a big skillet, heat 3 tsp. of olive oil over medium-high heat. Add the shrimp and cook them until they are no longer pink (it only takes a couple of minutes). Remove the cooked shrimp from the skillet and put in a bowl to the side.
- Next, put the remaining teaspoon of olive oil into the same skillet. Add the garlic and cook over medium heat for less than a minute. Then add the diced tomatoes and their juices along with 1/2 cup of water. Bring the mixture to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer, stirring occasionally. You can break up the tomato pieces with the back of a wooden spoon to help make the mixture saucy. After about 15 minutes, remove the skillet from the heat and add the grape tomatoes.
- Add the cooked pasta and the shrimp to the skillet and stir everything together. Add the basil and season with salt and pepper.
- Serve, garnished with additional basil.
I’ve made this recipe several times throughout the years. I like it because I don’t feel overly full and heavy after I finish eating it. Plus, I love any dish that includes fresh basil!
Hope everyone enjoys!
Question for ya …
What did you do this weekend?
What is your favorite light, summery dish? Link up!
What drama do you think goes down on The Bachelorette tonight??