Linguine with Shrimp and Cherry Tomatoes

Cherry tomatoes are in season (and inexpensive, or free if you have a garden or generous friends with gardens) and they’re good for so much more than salad! This is the perfect time of year to make a light, simple Meatless Friday dinner with cherry tomatoes, shrimp, and fresh basil.

This recipe makes one hearty serving; multiply everything accordingly to serve your family.

Linguine with Shrimp and Cherry Tomatoes

Makes 1 serving

2 oz linguine (or your favorite pasta)
1/4 lb. raw shrimp, peeled, tails removed (I use medium shrimp, 51-60 per pound, but you can use whatever size shrimp you prefer)
1 cup cherry tomatoes, washed
1 tbsp olive oil, divided
1 clove garlic, minced
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
2 fresh basil leaves, chopped
salt and black pepper to taste

Directions

Cook pasta as instructed on the package. Plan to reserve 1/2 cup pasta water after cooking.

While pasta is cooking, season shrimp with salt and pepper and cook in olive oil in a heavy skillet, 2 minutes per side. When done, remove to a plate. Add remaining olive oil and the cherry tomatoes. Toss tomatoes to coat, and cook on medium-high heat until skin begins to blister. Smash tomatoes with the back of a wooden spoon.

Add garlic, red pepper, and oregano, and sauté until garlic is cooked. Add half the reserved pasta water, scraping the bottom of the pan, and allow to cook down until the sauce thickens. Add shrimp, pasta, and basil to pan. Toss well, cook 2 more minutes, adding more pasta water if needed, until shrimp and pasta are coated with sauce.


Copyright 2021 Barb Szyszkiewicz
Photos copyright 2021 Barb Szyszkiewicz, all rights reserved.

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