Monday, July 13, 2015

Fire-Roasted Tomato and Feta Pasta with Shrimp

If you have a basil plant that is as prolific as ours, you must always be looking for a way to use it.  But even if you don't have a plant but have a chance to pick up some fresh basil (maybe from a neighbor?), here is a great place to use it.

There is almost no prep time to this recipe.  All I had to do was to peel some uncooked shrimp (freeze those shells for stock!), mince some garlic and chop some basil.  And while the pasta is cooking, this can all be made in the 10 or so minutes that it takes to bring the pasta to al dente.


1/2 pound linguine
1 Tbsp EVOO
3 tsp minced fresh garlic
1 pound (41-50) raw shrimp, peeled and deveined
1 (14.5 oz) can diced fire-roasted tomatoes
2-3 Tbsp chopped fresh basil
S&P to taste
1/2 cup crumbled feta cheese

Bring a large pot of salted water to a boil.  Add pasta and cook until ad dente, 8-11 minutes.  Drain.

While the pasta cooks, heat oil in a 12" heavy skillet over medium heat until hot.  Cook garlic, stirring, until fragrant, about 1 minute (don't let it burn.....if you do, start over!)  Add shrimp and cook, stirring until opaque and heated through, 2-3 minutes.  Add tomatoes and cook, stirring, until heated through, 1 1/2-2 minutes.  Stir in basil and S&P.

Add pasta to skillet and cook, tossing pasta and sauce, 1 minute.  Transfer to a serving bowl and sprinkle with feta.

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