It has been a crazy few weeks around here (thus the lack of blog posts - gah!). Between work, special projects, school commitments, after-school activities, birthdays, holidays, vacations... I'm afraid I haven't had the time to blog as much as I would like. But that doesn't mean we haven't been testing new recipes, plus going back to some tried-and-true ones.
So on a particular busy weeknight, I like whipping this up. It takes less than 30 minutes from start to finish. Plus it's a perfect recipe to involve your kids. Read on to see why!
Shrimp, Tomato, and Basil Pasta
Adapted from Everyday Food: Great Food Fast
- 1 1/2 pounds of medium , peeled and deveined uncooked shrimp
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced fire-roasted tomatoes (plain diced tomatoes works too)
- 1 pint cherry or grape tomatoes, halved
- 3/4-1 lb spaghetti
- 1 1/2 cups packed fresh basil leaves, torn into small pieces
|kids love tearing the basil into small pieces|
- Season shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over high heat. Add the shrimp, cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl and set aside.
- Make the sauce: In the same skillet, add remaining tablespoon of oil and add garlic. Cook until fragrant (about 30 seconds). Add the grape tomatoes, canned tomatoes and their juice along with 2 cups of water. Bring to a boil. Reduce the heat and simmer for about 15 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package instructions. Drain and return the pasta to pot. Add the tomato sauce, shrimp and basil. Season with salt and pepper and toss. Serve immediately and enjoy!