PASTA WITH CHERRY TOMATOES BASIL AND SHRIMP RECIPES

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SHRIMP, TOMATO, AND BASIL PASTA RECIPE | MARTHA STEWART



Shrimp, Tomato, and Basil Pasta Recipe | Martha Stewart image

The summery flavors of cherry tomatoes and fresh basil pair perfectly with sautéed shrimp in this light pasta dish.

Provided by Martha Stewart

Categories     Shrimp Recipes

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 8

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 (14.5 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)

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 483 g, FatContent 11 g, FiberContent 2 g, ProteinContent 44 g

15 MINUTE SHRIMP PASTA RECIPE WITH TOMATO AND BASIL



15 Minute Shrimp Pasta Recipe with Tomato and Basil image

This light pasta comes together in minutes and is flavored with garlic, tomatoes and fresh basil. When you choose the pasta, go for something thin like angel hair or thin spaghetti.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces dry pasta, like angel hair or thin spaghetti
1 tablespoon extra-virgin olive oil, plus more for serving
3 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 (16 ounce) can diced tomatoes
1 cup cherry tomatoes, halved
1/2 cup loosely packed basil leaves
Salt and fresh ground black pepper

Steps:

  • Cook the pasta in boiling salted water until it is tender but not mushy. Drain.
  • Pat the shrimp dry then season with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and garlic and cook until fragrant, about 1 minute. Add the shrimp in one layer then cook, flipping once, until they turn translucent in the middle, 2 to 3 minutes.
  • Stir in the canned tomatoes and use a wooden spoon to scrape any bits of garlic stuck to the bottom of the skillet. Cook until the juices from the tomatoes have reduced slightly, about 2 minutes. Taste the sauce and adjust with salt and/or pepper.
  • Add the cooked pasta, halved cherry tomatoes and half of the basil to the pasta. Toss well and cook until the cherry tomatoes are warmed through and the sauce begins to coat the pasta, another 2 to 3 minutes. Serve in bowls with basil and a drizzle of olive oil on top.

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