I've made this a couple times. Rodney and I both love it. The first time I made the recipe exactly and it was a bit too watery. Last time I cut the water by half and did that again this time as it worked out so much better for our tastes.
The one thing I don't care for is the de-pooping (deveining) of the shrimp part -- and that goes for any shrimp recipe. Instead of using medium shrimp, I used some jumbos that I had in the freezer from an I-didn't-read-the-label-too-closely-as-I-was-in-a-hurry purchase.
I use my blog to find go-to recipes in an instant. Since I like to refer to the latest altered version of a recipe I've tried, I'm going to update this post with my changes. The link below will take you to the original recipe.
The one thing I don't care for is the de-pooping (deveining) of the shrimp part -- and that goes for any shrimp recipe. Instead of using medium shrimp, I used some jumbos that I had in the freezer from an I-didn't-read-the-label-too-closely-as-I-was-in-a-hurry purchase.
I use my blog to find go-to recipes in an instant. Since I like to refer to the latest altered version of a recipe I've tried, I'm going to update this post with my changes. The link below will take you to the original recipe.
Shrimp, Tomato and Basil Pasta
1 lb jumbo shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 tsp olive oil
2 garlic cloves, minced
1-14.5 oz can of diced tomatoes in juice
1 c water
1 pint grape tomatoes, halved
½ pound linguine
1/4 cup lightly packed fresh basil leaves, torn into small pieces
Season shrimp with salt and pepper.
In a large skillet, heat 4 teaspoons oil over high heat. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
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 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 halved grape 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 to pasta and toss.
It turns out that I much prefer the jumbo shrimp. Sure, there are less shrimp per pound and they cost a bit more, but their size make up the difference. They are soo much easier to de-poop!
Add canned tomatoes and their juice, along with 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 halved grape 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 to pasta and toss.
It turns out that I much prefer the jumbo shrimp. Sure, there are less shrimp per pound and they cost a bit more, but their size make up the difference. They are soo much easier to de-poop!
Cost:
- shrimp, 1lb., jumbo: $10 (SWAG)
- diced tomatoes: $1
- grape tomatoes: $1.99/pint
- fresh basil: $1.20 with more than half of the package leftover
- linguine: $0.50/0.5 lb
Yeah, this recipe definitely leans more toward the expensive side. If you can swing it, do it. Maybe to prove to a date that you can cook a brilliantly colored, tasteful and healthy-ish meal. Rodney and I tend to have it when we feel the desire to splurge a little and go beyond the cheap chicken and beef. The leftovers serve as a fantastic lunch at work the following day as long as you don't over-nuke the meal.
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