Name: Burst Cherry Tomato, Basil & Shrimp Linguine
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 small pkgs fresh basil; 9 cloves garlic; 6 small pkgs grape tomatoes; 510 g linguine pasta; 170 g Parmesan cheese; 1.02 kg raw peeled shrimp, fresh or frozen; crushed red pepper; extra virgin olive oil; salt

Burst Cherry Tomato, Basil & Shrimp LinguineBurst Cherry Tomato, Basil & Shrimp Linguine — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 small pkgs fresh basil

9 cloves garlic

6 small pkgs grape tomatoes

510 g linguine pasta

170 g Parmesan cheese

1.02 kg raw peeled shrimp, fresh or frozen

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

When the water in the pot comes to a boil, uncover the pot and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for about 10 minutes (or according to package directions). Drain the pasta in a colander.

Heat a large skillet over medium-high heat.

Peel and mince garlic.

Add oil to the skillet and swirl to coat the bottom; add tomatoes and salt. Cook, stirring occasionally, until the tomatoes burst, about 8 minutes.

Finely grate Parmesan.

Add the shrimp, garlic, and crushed red pepper to the skillet with the tomatoes. Simmer, uncovered, stirring occasionally, until the sauce begins to thicken and the shrimp is cooked through, about 5 minutes.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Stir into the sauce.

To serve, divide the pasta between bowls and top with shrimp, sauce, and Parmesan. Enjoy!

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