Shrimp tomato & basil pasta
435 cals, 43p, 47c, 7f (per meal)
1 cup(s) (237mL)
4 tbsp, chopped (11g)
1/2 lbs (227g)
1 pint, cherry tomatoes (298g)
1 can(s) (420g)
2 clove(s) (6g)
1 1/2 tbsp (23mL)
1 1/2 lbs (681g)
1
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
2
Meanwhile, season the shrimp with some salt and pepper.
3
Heat about two-thirds of the oil in a skillet over medium heat. Add the shrimp and cook until pink and opaque, 2-3 minutes per side. Transfer to a plate and set aside. Wipe the skillet clean.
4
In the same skillet, heat the remaining oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the canned tomatoes, water, and some salt and pepper. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the tomatoes soften and become saucy, about 15 minutes.
5
Add the cherry tomatoes and cook for 3 more minutes. Turn off the heat.
6
Serve the pasta topped with the sauce, shrimp, and chopped basil.