Elegant enough for a dinner party but simple enough to prepare any night of the week, this pasta dish makes good use of quick-cooking shrimp and two types of tomatoes.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Season the shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of the oil over high heat. Add the shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl; set aside.
Step 2
Make the sauce: To the same skillet, add the remaining 2 teaspoons oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
Step 3
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return the pasta to the pot. Add the tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.
