by melissav
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my 41 recipes »
melissav's Notes:
Expand4 tablespoons Olive Oil + more for drizzling Ask a question about this ingredient
3 cups Tomatoes seeded and in a large dice (your choice - I use roma a lot) Ask a question about this ingredient
10 cloves of garlic, peeled and thinly sliced Ask a question about this ingredient
10 large shrimp, peeled and de-veined Ask a question about this ingredient
1/2-1 teaspoon red pepper flakes Ask a question about this ingredient
2 tablespoons Basil, thinly sliced Ask a question about this ingredient
7 ounces linguini (or your choice). I use a whole wheat linguini Ask a question about this ingredient
Bring a large pot of salted water to boil. Once boiling, cook the pasta until about one minute before it reaches the al dente stage. Drain and set aside, reserving about 1/4 cup of the pasta water.
Ask a question about this stepAs you dice the tomatoes, place in a strainer set over a bowl and sprinkle with salt. Let sit while you prepare all of the other ingredients.
Ask a question about this stepOnce you have prepared all the ingredients, add 4TB olive oil to a medium saute pan along with the garlic and heat over medium low heat. Saute for 3-5 minutes until just about to turn golden.
Ask a question about this stepAdd 1/2 - 1 teaspoon red pepper flakes depending upon your spice threshold. Saute for 30 seconds or so.
Ask a question about this stepAdd the tomatoes and saute for 4-5 minutes.
Ask a question about this stepAdd the shrimp and saute. About 1-2 minutes before it is cooked through, add the pasta and 1/4 cup of the reserved pasta water and cook for 1-2 minutes until the pasta is cooked and coated in the sauce. Taste and season well with salt.
Ask a question about this stepStir in the basil and serve. Top each bowl with a generous spoon of ricotta and drizzle with olive oil.
Ask a question about this stepMmmm . . . your version sounds good too. I'm going to have to give it a try!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I make a pasta that's very similar but uses feta cheese and throws in kalamata black olives. I love it and now want to try your version. Looks great! Thanks for posting.