Shrimp, Tomato and Basil Pasta
October 17: National Pasta Day
When in Rome (Florence and Venice), we did as Italians did and ate pasta! There was a wide variety to choose from (long noodles, short shapes and swirls, tubular types, lasagna, etc.) with several selections of savory sauces. Fresh vegetables, herbs and spices, grated cheese, seafood or meat may be mixed with the pasta for a filling first course (primo piatti) or a major meal! We thought we would gain pounds from the pasta but we did not because we walked off the weight while touring Italy.
For National Pasta Day, we prepared shrimp, tomato and basil fettuccine. The vibrant colors of the red tomatoes and green basil in this dish reflect the colors of the Italian flag and remind us of our wonderful trip to Italy. Buon appetito!
Recipe
(Adapted from Martha Stewart)
Ingredients
- ½ pound pasta (linguine, fettucine or spaghetti)
- 1 pound large shrimp, peeled and deveined
- salt and pepper to taste
- 6 teaspoons olive oil, divided use
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 ¼ cup water
- 1 pint fresh grape or cherry tomatoes, sliced in half
- 1 cup fresh basil leaves, chopped
Directions
Cook the pasta al dente. Drain and set aside. Heat four teaspoons of olive oil in a large pan. Season the shrimp with salt and pepper. Saute in the oil until pink. Transfer to a bowl and set aside.
In the same pan, heat the remaining two teaspoons of olive oil. Saute the garlic for 30 seconds until fragrant. Add the canned tomatoes with its juice. Stir in the water and reduce the sauce to about half (about 15 minutes). Remove from heat and mix in the grape or cherry tomatoes.
Gently mix the cooked pasta into the sauce. Season with salt and pepper to taste. Add the basil and shrimp. Serve immediately with a garnish of extra basil leaves or a sprig of parsley.
Notes
- Search our blog for other Italian-inspired recipes. Try our tiramisu for a traditional dessert!
HI COOKERY 