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!