Friday, August 4, 2017


Yesterday I made another recipe from the Food Everyday cookbook, this time was a Shrimp, tomato and basil pasta and it came out delicious. The shrimp that I used was already cooked and frozen so i just defrosted and cooked for a short time, the tomatoes in a can were with basil but I still added more fresh basil and I didn't add any water because the tomatoes had a lot of juice.


- 1½ pounds medium shrimp, peeled and deveined (tails removed)

- coarse salt and fresh ground pepper

- 6 teaspoons olive oil

- 2 garlic cloves, minced

- 1 can (14.5 ounces) diced tomatoes in juice

- 1 pint cherry or grape tomatoes, halved

- ½ pound linguine

- 1½ cups lightly packed fresh basil leaves, torn into small pieces,    plus extra leaves for garnish (optional)

    Season the shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of the oil over high heat. Add the shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl; set aside.

    Make the sauce: To the same skillet, add the remaining 2 teaspoons oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
    Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain; return the pasta to the pot. Add the tomato sauce, shrimp, and basil; season with salt and pepper and toss. Serve immediately, garnished with basil leaves, if desired. 


  1. And that looks so good! Simple ingredients too; maybe I will try this soon!

  2. I'm catching up on your posts for August! I'm fixing this tonight for supper and with some leftover for tomorrow. Shirley - Seattle area