I've made some changes to the recipe from the original source. I couldn't find any fresh basil from the supermarket, and so, I used baby spinach as substitue. I also used 3 more extra cloves of garlic coz the husband likes a stronger garlic flavour in his pasta dishes. And I think the overall flavour was just nice for us.
Shrimp, tomato and spinach pasta (recipe adapted from : here)
- 1 1/2 pound(s) medium shrimp, peeled and deveined (tails removed)
- Coarse salt
- Ground pepper
- 6 teaspoon(s) olive oil
- 2 clove(s) garlic, minced
- 1 can(s) (14 1/2-ounce) diced tomatoes in juice
- 1 pint(s) cherry or grape tomatoes, halved
- 1/2 pound(s) linguine
- 1 1/2 cup(s) lightly packed fresh basil leaves (I substituted with baby spinach leaves)
1) Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
2) Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
3) Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.