Shrimp, Tomato, and Basil Linguine

If you're looking for a seafood dish that isn't included at your Friday Fish Fry, this shrimp/tomato/basil linguine is a great option!

Roughly 4 servings

475 calories

25-30g protein

Ingredients
1 ½ pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 pint cherry or grape tomatoes, halved
½ pound linguine
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Directions
Shrimp, Tomato, and Basil Pasta

Step 1
Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque
throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
Step 2
Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about
30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer,
stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in
cherry tomatoes.
Step 3
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain;
return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately,
garnished with basil leaves, if desired