Pasta Pomodoro with Shrimp (serves 4-6)
This recipe is a perfect, easy summer pasta dinner! This dish really comes together with simple fresh ingredients. I highly recommend fresh local tomatoes such as German Johnsons or whatever is local in your area.
Recommend pairing with Cline Ancient Vines Zinfadel, Sonoma, CA
- 1 lb large shrimp, peeled & deveined
- 3 tablespoons + 1 teaspoon olive oil, divided
- 4-5 large heirloom tomatoes
- 4 cloves garlic, finely chopped
¼ cup chopped fresh basil, plus more to garnish
- 1 teaspoon crushed red pepper flakes (optional)
- 12-16 ounces angel hair pasta (or other long pasta)
- 1 cup fresh grated parmesan cheese, plus more to taste
- salt & pepper to taste
Start by chopping the tomatoes, garlic and basil while heating salted pasta water in a large pot over med-high heat.
In a large skillet over medium heat add 2 tablespoon olive oil and cook shrimp until it has turned pink, about 1 – 2 minutes per side. Remove shrimp from pan and set aside.
Drain any liquid from the skillet, reduce heat to medium-low and add 1 tablespoon olive oil. When oil is hot, add chopped tomatoes, then salt and pepper to taste. Stir occasionally and cook for 5 minutes and then add chopped garlic. Cook 2 – 3 minutes more and until the tomatoes get soft and garlic is fragrant.
Add angel hair pasta to the boiling water and cook per box instructions (typically 3-4 minutes).
While the pasta is cooking, put the shrimp back into the skillet, add the freshly chopped basil and a small amount of olive oil to taste (1-2 tsp is what I use). Stirring well to combine and bring out the flavor of the basil. Taste and add more salt & pepper if needed. Add the crushed red pepper flakes, if you like a little kick of heat.
Drain pasta (reserving about ½-1 cup of the pasta water). Add pasta into the skillet to combine with the tomatoes, shrimp and basil. Stir to fully combined. If it needs to be a little more saucy stir in some of the reserved pasta water.
Serve topped with freshly grated parmesan and fresh basil.