"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Shrimp, Tomato and Basil Pasta Recipe

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This recipe for Shrimp, Tomato and Basil Pasta, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Dueber
Added: Tuesday, February 3, 2009


1 lb. medium shrimp, peeled and deveined
Salt and pepper
6 tsp. olive oil, divided
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes in juice
2 c. water
1 pint cherry or grape tomatoes, halved
lb. linguine
1 c. lightly packed fresh basil leaves, torn into small pieces

Season shrimp with salt and pepper. In a large skillet, heat 4 tsp. oil over high heat. Add shrimp. Cook until opaque, turning occasionally (3 minutes). Transfer to a bowl. Set aside.

Make sauce: To same skillet, add remaining 2 tsp. oil and garlic. Cook over medium heat until fragrant (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.

Meanwhile, cook pasta, according to package directions. Drain. Return pasta to pot. Add tomato sauce, shrimp and basil. Season with salt and pepper and toss. Serve immediately. Serves 4.




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