I tried out this new recipe on Friday night since DSG needed a hearty meal before the big test on Saturday. It was so simple to put together but looked like it could totally be served at a Italian restaurant. And despite working at Food Network my cooking skills are not the best, so believe me when I say anyone can pull this off. The best part - it was delicious and since I didn't use butter and only a bit of oil it was a bit more on the healthy side.
Here's all you need:
Capellini or your favorite pasta
Olive Oil
Cooking Spray
1 pound of shrimp clean and deveined
Fresh basil
Dried oregano
4 garlic cloves, roughly chopped
1 package of cherry tomatoes cut in half
Parm cheese
Salt and pepper
Directions
1. Bring large pot of water to boil and cook pasta accordingly to direction being sure to cook until just al dente.
2. Season the shrimp with 1/2 - 1 tsp of oregano, salt and pepper. I also used a herb mixed of rosemary and dried garlic.
3. Heat skillet and spray with cooking spray, sauté shrimp 2-3 minutes each side. Be sure to not overcook.
4. In another skillet heat 1-2 tbsp of olive oil and sauté garlic until slightly brown. Add tomatoes, reduce heat to med-low and sauté another 5 minutes.
5. Once pasta is done drain, reserving 1 cup of pasta water. Add pasta and shrimp to garlic and tomatoes and stir well adding desired amount of pasta water. At this point I also like to use a spoon and smash up some of the tomatoes to allow their juices to incorporate into the sauce.
6. Serve with parm cheese and torn fresh basil.
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