| | Directions | | Season shrimp. In a large skillet, heat 4 tsp. oil over high heat. Add shrimp and sauté; set aside. In another pan add 2 tsp. oil and garlic. Cook over medium heat for about 30 seconds. Add can of tomatoes and water; boil. Bring down to a simmer, stirring occasionally until tomatoes have softened (about 15 minutes). Remove from heat and stir in cherry tomatoes. Meanwhile, cook pasta until al dente. Drain and return to pot. Add sauce,shrimp and basil. |
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| Ingredients | | - |  | 1 1/2 pounds medium shrimp |
| - | | 6 teaspoons olive oil |
| - | | 2 cloves garlic, minced |
| - | | 1 can diced tomatoes (14.5 ounce can) |
| - | | 2 cups water |
| - | | 1 pint cherry tomatoes, halved |
| - | | 1/2 pound linguine |
| - | | 1 1/2 cups lightly packed fresh basil, torn inch small pieces |
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