SHRIMP PASTA TOMATO BASIL RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Season with basil, Italian seasoning, salt, and black pepper. Stir in fresh tomatoes and canned tomatoes; simmer for 2 to 3 minutes. Add red wine and lemon juice; simmer for 5 minutes more. Stir shrimp and mushrooms into tomato mixture; cook and stir until mushrooms are tender, about 5 minutes.
• Serve sauce over linguine and sprinkle with Parmesan cheese.

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.