Shrimp With Basil and Fresh Tomatoes

"This is a delicious recipe with fresh tomatoes, basil, shrimp and pasta. Perfect for a warm summer evening. I found this recipe in one of those little cookbooks you find at the checkout in the supermarket (Better Homes and Gardens Fast and Simple Stir-Fry (2002). I make it frequently during the summer months and want to post it here so it's easier to find. I recommend using fresh basil if at all possible. It adds such a fresh and delightful flavor. Hope you enjoy!"
 
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Ready In:
25mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Thaw shrimp, if frozen. rinse shrimp; pat dry with paper towels. Set aside.
  • Cook pasta as directed on package.
  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion and garlic in hot oil about 2 minutes or until onion is crisp-tender. Remove onion mixture from wok.
  • Add shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp are opaque.
  • Return onion mixture to the wok. Add tomatoes, snipped fresh or dried basil, capers (if desired) salt, and pepper. Stir all ingredients together to combine. Cook and stir about 1 minute or until heated through. Serve immediately over hot cooked spaghetti or other pasta. Sprinkle with Parmesan cheese. Garnish with fresh basil sprigs, if desired.

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RECIPE SUBMITTED BY

I love to collect cookbooks. I especially like to find old cookbooks at thrift stores and garage sales. Some of the best recipes I've tried are from the little cookbooks you can buy by the checkstand at the grocery store. As most cooks have, I've been collecting recipes from newspapers, magazines, friends, etc. for the past 25+ years. I'm currently in the process of organizing them into binders (not a small task). It's great seeing again what I've collected and finding recipes I haven't tried in years, discovering how my tastes have changed, or finding those that I wanted to try but haven't because they've been buried in the file cabinet for so long. I'll have to live to be 150 to try all the recipes I've saved but haven't yet tried.
 
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