shrimp, tomato, and basil pasta

So I decided to stop slacking off and start making some awesome meals again. All this full-time job stuff just makes me so tired when I get home and very unmotivated to spend my free time in the kitchen.

This week I started to do something I never thought would be possible, I started exercising in the morning before work. A foreign activity in all my days of 9-5 employment. I must say, it’s not so bad! I feel more energized throughout the day, it gets me up and moving in the morning, and I feel so much more accomplished by the time I walk in the door at 6pm.

And because of this, I present to you shrimp, tomato and basil pasta, a recipe from good ol’ Martha Stewart. I’ve been on this shrimp kick lately, one of the only creatures of the sea I can handle and so delicious for the summer time.

Shrimp, Tomato and Basil Pasta
serves 4 :: 30 minutes

• 1/2 pound GF linguine (I couldn’t find any so I substituted gf spaghetti)
• 1 1/2 cups lightly packed basil leaves torn into small pieces
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 1 pint cherry tomatoes halved
• 1 can diced tomatoes in juice (14.5oz)
• salt and pepper
• 1 1/2 pounds medium shrimp thawed (I buy precooked in frozen section of TJ’s)

First thing you’ll want to do is make sure your shrimp is thawed (if you decide on the frozen stuff). Thankfully, shrimp is extremely fast at thawing so throwing it into some luke warm water for a few minutes will do the trick!

In a skillet you’ll want to add in your olive oil and garlic and cook for about 30 seconds. Then, add in the can of tomatoes and juice and 2 cups water and bring to a boil. Reduce heat and let simmer until tomatoes have softened, stir occasionally.

Meanwhile, bring a pot of water to a boil and cook your pasta according to instructions on the package. Add the shrimp, basil and cherry tomatoes to the simmering tomato mixture and stir.

Drain the pasta and toss with the tomato mixture. Serve immediately and garnish with extra basil. Enjoy!