| | Directions | | Season shrimp with salt and pepper. In a large skillet, heat 4 tsp. oil over high heat. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl and set aside. Sauce: To the same skillet, add remaining 2 tsp. 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; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes. In a large pot of boiling, salted water, cook pasta until al dente. Drain; return pasta to pot. Add tomato sauce, shrimp and basil; season with salt and pepper, and toss. Serve immediately. |
|
|
| Ingredients | | - |  | 1 1/2 pounds large shrimp, peeled and deveined (tails removed) |
| - | | Coarse salt and ground pepper |
| - | | 6 teaspoons olive oil |
| - | | 2 cloves garlic, minced |
| - | | 1 can diced tomatoes inch juice (14.5 ounce can) |
| - | | 1 pint cherry or grape tomatoes, halved |
| - | | 1/2 pound linguine |
| - | | 2 cups lightly packed fresh basil leaves, torn into small pieces |
| |
| |
