Pasta with basil, shrimp and tomatoes
4 servings
30 minutes
Pasta with basil, shrimp, and tomatoes is the embodiment of an Italian gastronomic masterpiece that combines the freshness of seafood, the richness of tomato sauce, and the aroma of spicy basil. This recipe has roots in Mediterranean traditions where simple yet quality ingredients create true flavor wonders. Tender shrimp infused with spices are enveloped in a velvety tomato sauce, adding depth to the dish. Linguine cooked to al dente becomes the perfect carrier for this magnificent combination. Fresh basil completes the composition with its freshness and a hint of spiciness. Serving this dish allows one to immerse in the atmosphere of a cozy Italian restaurant while enjoying the harmony of seafood, greens, and tomatoes. It is perfect for a festive dinner or a romantic evening.
1
Season the shrimp with salt and pepper. In a large skillet over high heat, heat 4 tsp of oil. Add the shrimp and cook for 3 minutes, turning constantly, until they are no longer translucent. Transfer to a plate. Set aside.
- Peeled shrimp: 680 g
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: 6 teaspoons
2
Prepare the sauce: in the same pan, pour in 2 tablespoons of oil and add garlic. Cook over medium heat for 30 seconds until fragrant. Add canned tomatoes with juice, 2 cups of water, and bring to a boil. Reduce the heat. Cook for about 15 minutes at a simmer, stirring constantly until the tomatoes are soft and juicy. Remove from heat. Add cherry tomatoes.
- Olive oil: 6 teaspoons
- Garlic: 2 cloves
- Marinated tomatoes: 400 g
- Cherry tomatoes: 600 g
3
Meanwhile, boil the pasta al dente in salted water according to the package instructions. Drain the water, return the pasta to the pot. In the same pot, add tomato sauce, shrimp, and basil. Season with salt and pepper. Mix well. Serve immediately, garnished with basil.
- Linguine: 230 g
- Marinated tomatoes: 400 g
- Peeled shrimp: 680 g
- Basil: 100 g
- Coarse salt: to taste
- Ground black pepper: to taste