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 Heirloom Tomatoes, large dice (your choice - a variety is great) 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
kosher salt Ask a question about this ingredient
2 very generous spoonfuls of fresh ricotta 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 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 step
Island Creek Oysters is one of the largest purveyors of oysters and clams in the U.S.
Melissa, this sounds absolutely delicious. For creating another recipe that is so after-work friendly, you are a girl after my own heart! Thank you for sharing this.