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Shrimp Pasta ‘Alla Checca’

Cooking Time: 10-15 minutes

Makes: 2 serves

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Shrimp Pasta 'Alla Checca' is a fresh and light Italian dish made with tender shrimp, angel hair pasta, and a no-cook sauce of ripe tomatoes, basil, and olive oil. All of the ingredients are tossed together, allowing the warmth of the cooked pasta to meld the flavors, creating a vibrant and simple meal that's perfect for any night of the week.

Ingredients

1/2 box Angel Hair Pasta (cooked according to package directions)

1/4 cup Extra Virgin Olive Oil, plus 2 tbsp reserved

4 cloves garlic, chopped

1.5 lb Roma tomatoes, peeled and chopped

1/4 cup fresh basil, chopped

10-12 P&D shrimp (we used 16/20 size)

Salt and Pepper

Parmesan Reggiano, grated

DIRECTIONS

For the pasta, fill a large pot with salted water and bring to a boil.
Cut an “X” into the bottom of each tomato. Place the tomatoes in the boiling water for about two minutes and remove to a bowl of cool water. Drain and peel the tomatoes. The skin will slide off easily.
Chop the tomatoes.
Into a large mixing bowl, add the chopped tomatoes, basil, and 1/4 cup of olive oil and toss to combine. Season with salt and pepper to taste, toss again, then set aside.
For the shrimp, heat a pan over medium heat.
Cook pasta in the same boiling water as the tomatoes according to package directions, but do not drain from water.
While the pasta is cooking, add 2 tablespoons olive oil and garlic to the pan and cook for about a minute until the garlic is soft. Next, add the shrimp to the pan and cook about 2 minutes per side.
Using a pasta fork remove pasta from water and put directly into the bowl with the tomato and basil mixture and toss to combine.
Taste and season with salt and pepper as needed.
Serve topped with fresh grated Parmesan.