Martha's Shrimp, Tomato, and Basil Pasta

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READY IN: 1hr
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs medium uncooked peeled, and deveined shrimp (tails removed)
  • coarse salt & fresh ground pepper
  • 1
    teaspoon cajun seasoning
  • 6
    teaspoons olive oil
  • 3
    cloved minced garlic
  • 1
    (14 1/2 ounce) can diced del monte garlic, oregano, and basil diced tomatoes
  • 1
    pint cherry tomatoes, halved
  • 12
  • 1 12
    cups chopped fresh basil or 1 1/2 cups dried basil, to taste
  • 1 -2
    cup water
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DIRECTIONS

  • Season the shrimp with the salt and pepper. In a large skillet, add four teaspoons of olive oil and heat over high heat. Add theshrimp and cook umtil they are opaque in color. Cook approximately three minutes. Remove from pan and set aside.
  • To make the sauce: In the same skillet, add the remaining wo teaspoons of olive oil and garlic. Cook this over medium heat until the garlic is fragrant. Add the canned tomatoes and their juice, the water, and cajun seasoning. Bring to a boil. Reduce the heat, simmer, and stir occasionally, I use a wooden soon to "mash" the tomatoes to help make them saucy. Cook the sauce for approximately 15 minutes. Remove from heat and add the pint of tomatoes.
  • While making the sauce, cook the linguine as instructed. Drain and return the linguine to the pot. Add the sauce and shrimp. Toss and add the fresh basil a top.
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