Shrimp Pasta

Serves: 4-5

Prep Time: 15 min

Cook Time: ~30 min

This dish is our own version of tagliatelle con scampi. We never really follow an exact recipe, it just depends on what we'd like each time. This pasta dish is best served with fresh pasta, and tons of fresh produce. You can omit the shrimp if you are a vegetarian or don't feel like splurging on high quality seafood, and you can customize the amount of spice, cheese, and basil that is added.

Ingredients

3/4 cup of olive oil

4-6 large garlic cloves, finely chopped (based on personal preference)

3/4-1 lb of shrimp

4 12oz pints of cherry/grape/plum tomatoes, cut in half

1 tbs of chili flakes, or to preference

Salt & pepper, to taste

1 large bunch of basil, julienned and as needed for garnish

Freshly grated parmesan, as needed for garnish

~3/4 lb of fresh pasta of your choice, cooked according to the packaging

A drizzle of vermouth or white wine (optional)

Instructions

1. Heat a large saute pan over medium heat and add in the olive oil, garlic and chili flakes and cook until the garlic is lightly golden brown. Immediately add in the tomatoes and cook until it starts to bubble and forms into a sauce like texture and you'll notice that the tomatoes are mostly broken down and no longer holding their form. Make sure to stir often to prevent sticking on the bottom of the pan.

2. Add the prawns, salt and pepper and cook for an additional 1-2 minutes, making sure the shrimp is no longer gray in color but pink on both sides.

3. Cook the pasta according to the package, save 1 cup of pasta water just in case, and drain. Add the pasta into the large saute pan and cook together for 1-2 minutes. If the sauce is too thick, you can thin it out with a little bit of the pasta water. If not, toss in the basil, and serve. Garnish with parmesan and more basil as desired.

4. Enjoy!