Shrimp, Tomato, Basil Pasta

I have loved this recipe for several years. Its fresh, fresh, fresh! And have I mentioned my love affair with basil? If not, let me mention it now. I have a love affair with basil. My husband and kids, not so much. But really, that is A-Ok with me. Because more for me. How's that for sharing, loving and giving? Ha! And shrimp, shall we talk about shrimp? So very, very tasty. Now the tomatoes are going to feel left out so here's a little diddy about them: they are the perfect addition to this meal. Can you imagine this dish without tomatoes? Me neither. Without further ado, I give you dinner tonight!

this recipe comes from Everyday Foods magazine, June 2006

Serves 4

• 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)
• Coarse salt and ground pepper
• 6 teaspoons olive oil
• 2 garlic cloves, minced
• 1 can (14 1/2 ounces) diced tomatoes in juice
• 1 pint cherry or grape tomatoes, halved
• 1/2 pound linguine
• 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Directions

1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
2. Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.