Spicy Shrimp with Fresh Pasta for 2 with ingredients one can buy at the Coop
- 10 Oiishi Shrimp, peeled and de-veined
- 1 pint of cherry or grape tomatoes
- 1 10-0z package of fresh (frozen) pasta such as fettuccine or linguine
- 15 – 20 leaves of fresh basil
- 2 or 3 cloves of garlic, minced
- 3 Tbsps of extra virgin olive oil
- Red Pepper Flakes, amount adjusted to taste (1/2 tsp will be moderately spicy)
- Salt and pepper to taste
- Put a pot of water for the pasta on the stove and begin heating it
- Peel and de-vein the shrimp and cut into thirds, reserve in the fridge
- In a large skillet add the 3 Tbsps of olive oil and the minced garlic, cook at a low temperature to avoid buring the garlic while you do step 4
- Cut the tomatoes in half and add them to the skillet along with the red pepper flakes, if using; turn up the stove temp to med-low to get the tomatoes to soften; again be sure not to cook at too high a temperature or you risk burning the garlic.
- Let the tomato mixture cook while you chiffonade the basil (roll up 6 to 8 leaves at a time and cut the rolls on the diagonal to produce thin strips)
- With 4 minutes to go, toss the shrimp into the skillet and stir into the tomato sauce
- With 2 minutes to go, toss the frozen fresh pasta into salted boiling water; most fresh pastas will be done in 2 minutes
- As soon as the pasta has been tossed in the boiling water, toss the basil into the skillet with the shrimp/tomato sauce and stir in.
- Drain the pasta and spoon on the sauce, it’s ready to eat.