If you're in an Italian mood but don't really want spaghetti or alfredo, I have a recipe for you. This was something I threw together when I discovered I had no tomato sauce in my pantry (that's when you know it's time for me to go grocery shopping).
What you'll need:
- 12-16 oz medium to large shrimp, peeled and deveined
- 2 large tomatoes, diced (keep all of the juices with it)
- 1/4 cup olive oil
- 4 cloves garlic, chopped
- 4 tbs parsley
- 1 tsp basil
- 1 tsp oregano
- lemon juice from half a lemon (or a capful of the bottled stuff)
- salt and pepper
- 1/2 tsp crushed red pepper
- 1/2 box (8oz.) small shells
- grated parmesan
What to do:
Combine tomatoes (and juice), olive oil, garlic, crushed red pepper, and herbs and spices into a large skillet. Bring to a low boil. Cover and let simmer on medium low heat for about 5-6 minutes*. While this is happening, start the water for your pasta.
Add shrimp and re-cover. Continue to simmer on medium low heat, stirring occasionally, until shrimp is bright pink (about 10 minutes).
Add shrimp and sauce to cooked pasta.
Sprinkle with some parmesan and enjoy!
Total cook time: About 25 minutes
Serves: 4
*If you want a more fresh taste, you can skip this step. I strongly dislike the taste of raw tomatoes, so I let them cook a little longer. If you're not sure, you can cook the shrimp in the sauce first and taste it when the shrimp are done. If you don't think the tomatoes are cooked enough, remove the shrimp and cook the sauce for an extra 5-6 minutes.
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