This is a family favorite. We’ve been making this simply delicious shrimp pasta for years and it’s even better made with the bounty of end of summer tomatoes and basil from the garden. By request I usually double the garlic and pepper flakes and throw in more fresh herbs since my garden is in full production by then. Garnish with sliced lemon to add a fresh burst of citrus before digging in.
Makes 4 entrée servings or 6 appetizer serving
½ pound pasta, (linguini, fettuccini or cappellini) cooked according to package directions
½ lb peeled, deveined shrimp with tails on
1/4 cup extra virgin olive oil
2 large cloves of garlic, pressed
4 medium tomatoes, chopped
1 teaspoon dried Italian herbs or 1/4 cup chopped fresh basil or oregano
4 ounces grated Parmesan or pecorino cheese
½ teaspoon hot sauce or hot pepper flakes
1 teaspoon salt, divided
1 whole lemon, sliced into 6 wedges
Over medium high heat add 1 tablespoon olive oil to hot sauté pan. Lightly salt shrimp and add to pan. Cook 1 to 1 ½ minutes on each side until shrimp turns pink and no longer translucent and remove to a bowl. Add 2 tablespoons of oil and hot sauce to the hot pan then add garlic, tomatoes, and herbs. Saute until heated through. Toss back shrimp to tomato mixture and rewarm. Taste and adjust seasoning. Serve over pasta and drizzle with remaining olive oil, sprinkle with cheese and top with more fresh herbs if available. Garnish with a slice of lemon.
Serve with 2014 Chardonnay, El Dorado, 2015 Melange Blanc, Estate or 2013 Grenache, Estate