Shrimp & Tomato Basil Pasta

This dish is so simple and yet so tasty, and just perfect for a summertime abundance of tomatoes.  I had it for the first time about a month ago when my mother-in-law fixed it for dinner (she's introduced me to many a great recipe, as has my own mom!) and I have been craving it ever since.  Mmmm, those flavors together are just so good!  I can't remember the magazine the recipe was from, and I forgot to write it down anyway, so I just took a stab at re-creating it with my own tweaks :)  

I think the basil really seals the deal on this dish.  I used to think that fresh herbs were just for gourmet foodies or people into fancy food presentation.  Now I get it.  They make such a difference in the flavor of a dish and they are even healthy for you!  Like did you know basil has some pretty amazing anti-inflammatory properties?  Apparently over-the-counter pain relievers like ibuprofen and aspirin reduce pain in part by inhibiting some particular enzyme in your body, and as it turns out, basil also inhibits that same enzyme!  Isn't that fascinating?  While I'm sure that eating basil on a regular basis won't prevent you, say, from ever getting a headache again, it's amazing to see how nature is laced with foods that were meant to sustain our bodies and keep us feeling well.  I just find that so cool and such compelling evidence that our world indeed is not random, and that even while it's still broken and imperfect, it's so clear to see it was created specially for us, to nourish us and give us pleasure and delight!  And that's exactly why you need to make this recipe :)  

Shrimp & Tomato Basil Pasta

Inspiration: my mother-in-law :)

INGREDIENTS

1 Tbsp olive oil

1 lb. shrimp

1/4 tsp sea salt

1/4 tsp black pepper

3 cups diced fresh tomato

4 cloves garlic

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup packed, chopped fresh basil leaves

1/2 lb whole wheat or gluten-free spaghetti noodles

DIRECTIONS

Thaw and peel the shrimp.  Over medium-high heat, saute shrimp in a little olive oil and sprinkle with 1/4 tsp sea salt and 1/4 tsp black pepper.  Once they have turned from gray to a solid pink color, remove from the pan and set aside.

Add your diced tomatoes to the pan along with the garlic, 1/2 tsp sea salt and 1/2 tsp black pepper.  Let this simmer for about 15 minutes, then add the shrimp back to the sauce for a couple minutes until warmed through again. 

While the tomato sauce is simmering, cook pasta according to package directions.  When everything is ready, spoon the shrimp mixture over pasta noodles, and garnish with a heaping tablespoon of chopped basil.  The more the merrier when it comes to the basil, load that stuff on there!    

SERVINGS

This made 4 for us.

SPECIAL NOTES
I know shrimp can be a bit pricey and don't stretch as far as some things, so this isn't a great dish to make in bulk for lots of leftovers.  But on the flip side, because it's fairly simple to make and so darn tasty, it makes a great choice for an at-home dinner date and is still cheaper than going out :)

Basil is a really easy herb to grow at home, all you need is a sunny windowsill or a spot for a pot on your balcony or backyard.  This is by far the cheapest and most convenient way to access fresh herbs.  However, if you do need to buy a bunch from the store, you can freeze the extras (though they won't be quite as good once thawed) or in the case of basil, you can make some pesto with the extras.  I've never made any, so I may be experimenting soon!

Hope you enjoy it!

Garden Salad with Shredded Chicken

The simplicity of this salad makes it perfect for packing in freshness and nutrition on a weeknight.  I find that standing in the kitchen cutting up raw meat takes me way longer than dumping it into a pot of water, boiling, and shredding once it's cooked.  So this recipe is a great one when you need a minimal time and effort meal while getting in something really healthy at the same time.  And, with tomatoes, onions, and cucumbers in season during the summer, it's also a great dinner to make with veggies from your local farmer's market!  

Garden Salad with Shredded Chicken

INGREDIENTS

2 lbs chicken thighs

16 oz. spring salad mix

10 oz - 1 lb. grape/cherry tomatoes

2 large cucumbers

1 large white onion

salad dressing of choice

DIRECTIONS

Dump raw or frozen chicken into a large stockpot, cover with water, and boil on the stove top until chicken is cooked through (it will pull apart easily with a fork once it's done).  Once your chicken is cooked, remove it from the pot, and on a cutting board, use two forks to pull apart the chicken into shredded pieces.  

While your chicken is cooking, slice up the tomatoes, cucumbers, and onion according to your preference.  I think halved cherry tomatoes, halved cucumber slices, and thinly sliced onions work well.

Build your salad with a bed of spring mix topped with tomatoes, cucumbers, onions, and chicken.  Drizzle with your favorite dressing (I think anything from Italian to Ranch to Balsamic Vinaigrette would be good choices here, but my husband says a creamy-based dressing is his preference in case that helps you decide :).

SPECIAL NOTES

We use chicken thighs because they are a bit cheaper than chicken breasts.  Since the rest of our diet is fairly low in fat, we don't quibble over it here (we also don't think fat makes you fat, and that our bodies need it to function well, but that's a discussion for another day ;).  In an article I read about a study done by the NYU School of Medicine, it says that they recently discovered that dark meat chicken is actually quite healthy for you, despite having a higher fat content, because it's more nutrient dense than white meat.  In the study they found that it specifically aided in reducing the risk for heart disease due to a nutrient called taurine, and that it may be beneficial for preventing other forms of disease as well.  So if the cheaper price doesn't convince you to cross over to the dark side, maybe knowing that dark meat isn't as unhealthy as we think it is will!  

My New Favorite Nut + A Perfect Snack - Cashews!

These puppies are my new favorite snack, and that's just perfect for me in so many ways right now.  My current quest for portable, sugar-free, semi-non-perishable snacks couldn't be easier than a handful of nuts.  No preparation even necessary, just need to make sure they get into my purse!  I've obviously known this for a while but just never really liked munching on a handful of almonds or walnuts.  But the cashew has changed that for me!  How did I never realize how much I loved them?   They have this delightful hint of sweetness that I never noticed before and are soft enough to chew that they don't give me a jaw-ache.  Plus, they are loaded with really good-for-you fat (which I'm always craving) and several important minerals (including iron, which I'm currently deficient in).

Looks like I need to get myself some more...maybe you should too :)

Dinner in a Pinch - Baguette, Cheese, and Veggies

Our local farmer's market is on Tuesday evenings, and I usually try to have some leftovers for us to eat on these nights since we are busier than usual and get home late.  This week I didn't plan so well - we had completely run out of food just before my weekly re-stock (which happens in part at the Tuesday night market).  We didn't want to spend the money to go out but knew we needed something quick and easy.  So we loaded up at the farmer's market and had ourselves quite the treat - a freshly baked baguette, local raw cheese, and some cucumber slices.  We even decided to take it down to the patio next to the pool and enjoy the weather.  It was the perfect impromptu dinner, turning a we're-out-of-food-disaster into what felt a bit like a weeknight date.

We demolished it. Man, that bread with some butter hit. the. spot.