Shrimp and Fresh Tomato Pasta

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

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Nutritional Highlights: Tomatoes are filled with more than antioxidants vitamin A and C. They contain lycopene, a natural phytonutrient that may help reduce risk of prostate cancer.

Recipe Created By: Kristen Winston Catering
Recipe From: Tennessee Home and Farm

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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

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.

Instructions

Seed and chop tomatoes. In a large bowl, mix tomatoes with vinegar, basil, salt and pepper. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic and saute 2 minutes.
Add oil and garlic to the tomato mixture.
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.
At the same time, cook pasta according to the directions on the package.
Toss tomato mixture with hot, cooked pasta.
Top with shrimp and serve immediately.