How to make shrimp tomatoes and pasta

This is an easy dish to make, simply delicious and very satisfying, definitely restaurant worthy.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 ½ pounds medium shrimp, peeled and deveined (tails removed)
• Coarse salt and ground pepper
• 6 teaspoons olive oil
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes in juice
• 1 pint cherry or grape tomatoes, halved
• ½ pound linguine
• 1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
• crushed red pepper flakes

1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
2. Making the sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened. This takes about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain and return pasta to pot. Add tomato sauce, shrimp, and basil. Season with salt and pepper, and toss. Serve immediately, garnished with basil leaves and crushed red pepper flakes, if desired.