The actors going to The 81st Annual Academy Awards will dine on lobster and caviar, but we will not. However, tonight's menu is one of our favorite meals and often a quick and easy pantry meal for us. Our grocery store has 2lb. bags of frozen shrimp on sale all the time so we always have shrimp in the freezer. I thought I'd share the recipe from Everyday Food.
Shrimp, Tomato, and Basil Pasta.
1 ½ pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
½ pound linguine
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
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.
Per serving: 483 calories; 10.8 grams fat; 44 grams protein; 52.2 grams carbohydrates; 2.9 grams fiber
NOTE: I almost always double the recipe so we can have it two nights. I make 2 lb. of shrimp and season with garlic salt and pepper instead of regular salt. I also don't add the cherry tomatoes anymore. They're good, but it makes it extra chunky. It does stretch the recipe if you add them though. For a second meal, you can store the leftovers and then add a little water as needed and simmer for leftovers. I don't always add the basil either. Sometimes, I'll put a dash of dried basil or oregano for some extra taste. It's definitely something with which you can experiment.