Basil Shrimp Pasta

Spaghetti Noodles With Fresh Tomatoes and Basil

Servings: 4-6 | Prep Time: 15 mins | Cook Time: 20 mins

How to make basil shrimp pasta in chunky tomato sauce. This simple dish uses fresh, ripe tomatoes and basil to dress thin spaghetti noodles. Not cooked down and reduced, you still taste individual components that each have something to say.

• 1 pack thin spaghetti noodles, 12oz
• 1 lb shrimp, headless, peeled/deveined
• 12 roma or vine-ripened tomatoes, diced
• 1 bunch Italian basil, leaves and tips only
• 2 TBSP minced garlic
• 1/2 medium yellow onion, diced
• 1 TBSP sugar
• 2 tsp salt, or to taste
• 1/2 tsp black pepper, fresh ground
• 1/4 cup extra virgin olive oil
• crushed red pepper (optional)

Boil water for spaghetti noodles and cook according to package instructions.
In the meantime, make the tomato basil pasta sauce. In a large pan, heat olive oil. Fry garlic and onion until translucent. Then add tomatoes, sugar, salt, and black pepper. Stir and allow to cook roughly 6 minutes.
Add shrimp. Cook 3 minutes, stirring occassionally. Check spaghetti. Drain, reserving some pasta water. Add spaghetti and basil to shrimp and sauce in pan. Add additional pasta water if needed. Turn off heat. Toss to coat noodles. Taste for seasoning and adjust if necessary.
Plate basil shrimp pasta and drizzle a little extra virgin olive oil on top. Serve hot with crushed red pepper on the side. Enjoy!