Pasta with shrimp, tomatoes and basil

Pasta with shrimp, tomatoes and basil.

700 g medium-sized peeled shrimp
Coarse salt and freshly ground black pepper
6 teaspoons olive oil
2 crushed garlic cloves
1 can (410 g) chopped tomatoes in juice (or fresh tomatoes)
470g cherry tomatoes, halved
230 glingvine
1 1/2 cup chopped fresh basil leaves and a few leaves for decoration (wishes)


1. salt and pepper shrimp. In a large skillet over high heat, heat 4 tablespoons of olive oil. Dip the shrimp in it and cook, stirring constantly, about 3 minutes, until they turn bright colors. Transfer to a separate bowl and leave.

2. Make the sauce: In a pan, where the grilled shrimp, add 2 teaspoons of olive oil and garlic; cook over medium heat for about 30 seconds until fragrant. Add the canned tomatoes with juice and 2 cups of water; bring to a boil. Reduce heat; cook January 5 minutes, stirring occasionally, until they become soft. Remove from heat and add the cherry tomatoes.

3. In a large saucepan of boiling salted water cook pasta until al dente state, following the instructions on the package. Tilt in a colander, drain the I and return to the pot. Add the tomato sauce, shrimp, chopped basil, salt and pepper and stir. Serve immediately and garnish each serving with basil leaves.

паста с крев и баз

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