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Shrimp and Fresh Tomato Pasta

This summery, crowd-pleasing pasta dish utilizes fresh tomatoes and basil along with shrimp.

Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Kristen Winston Catering
Featured In: Tennessee Home & Farm

Ingredients

  • 2 pounds campari or roma tomatoes
  • 1 tablespoon red wine vinegar
  • ¼ cup fresh basil, chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon garlic, minced
  • 4 tablespoons extra-virgin olive oil
  • 1 pound large raw shrimp, peeled and deveined
  • 1 pound penne pasta

Instructions

  1. Seed and chop tomatoes. In a large bowl, mix tomatoes with vinegar, basil, salt and pepper. Set aside.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic and saute 2 minutes.
  3. Add oil and garlic to the tomato mixture.
  4. In the same skillet, add the remaining 2 tablespoons of olive oil. When hot, add shrimp and saute until cooked through, approximately 2 minutes per side.
  5. At the same time, cook pasta according to the directions on the package.
  6. Toss tomato mixture with hot, cooked pasta.
  7. Top with shrimp and serve immediately.

 

Tips & Notes

Fresh tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week. For a more nutritional version, use whole wheat penne, or mix whole wheat and regular penne pasta.

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