Tomato Shrimp and Basil Pasta

This is a delicious and simple pasta that serisouly only takes about 15 minutes to put together. If you have diced tomatoes, garlic, shrimp or chicken and pasta, you are good to go! I didn't have any fresh basil on hand so instead I used cilantro. It was delicious! I served this with fresh homemade wheat rolls and roasted asparagus. I found the recipe in one of my favorite Martha Stewart cookbooks!

Shrimp Tomato and Basil Pasta

1 1/2 pounds shrimp, peled and deveined

Salt and pepper

6 tsp. olive oil

2 garlic cloves, mined

1 14.5 oz. can diced tomatoes in juice

1 pint cherry tomatoes, halved

1/2 pound linguine

1 1/2 cups lightly packed fresh basil leaves, torn (I used cilantro)

Season shrimp with salt and pepper. In large skillet, heat 4 tsp. oil over high. Add shrimp, cook until opaque, throughout turning occasionally, about 3 minutes. Transfer to a bowl and set aside.

Make the sauce: To the same skillet, add remaining oil and garlic. Cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes with their juices along with 1 cup chicken broth (or water). Bring to a boil. Reduce heat and simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes, basil and shrimp. Cook pasta. Serve sauce over pasta and top with more basil and parmesan cheese!