Shrimp, Tomato & Basil Pasta

Last night’s dinner party was a success! I have to admit, I have never cooked for 7 people before and the thought intimidated me at first, but after some planning, I created this simple menu that will surely appease everyone’s taste. I based my menu around my friend who is a vegetarian, but actually served as a great meal planning tip on a budget. Since there was no meat involved, besides shrimp, this meal was affordable and tasty at the same time. You really can’t go wrong with a big pot of pasta, but this wasn’t your traditional marinara sauce piled on top of a plate of noodles. I spiced up the sauce using some fresh cherry tomatoes, garlic, olive oil, red pepper flakes and a can of diced tomatoes. This was better than any jar of pre-made pasta sauce I have ever used and tasted so fresh. The pasta and sauce didn’t take long to cook, leaving me more time to prepare my other dishes, Roasted stuffed portobello mushrooms and a simple salad with Garlic Dijon Vinaigrette.

Shrimp, Tomato & Basil Pasta

Serves 4

• 1.5 pounds medium shrimp, peeled and deveined
• 6 teaspoons olive oil
• salt and ground pepper
• 1 teaspoon red pepper flakes
• 2 garlic cloves, minced
• 1 can diced tomatoes in juice
• 1 pint cherry or grape tomatoes
• 1/2 pound dry pasta (I used farfalle)
• 1.5 cups packed fresh basil leaves, torn into small pieces
• 8 kalamata olives, chopped finely

Directions

1. Season shrimp with salt and pepper. Heat 4 teaspoons of oil and garlic over high heat. Add shrimp and cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a howl

2. Make the sauce: To the same skillet, add the remaining 2 teaspoons oil. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, until tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.

3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Add the tomato sauce, shrimp and basil; season with salt and pepper, and toss. Serves immediately, garnished with basil leaves and kalamata olives.

Garlic Dijon Vinaigrette

Makes 1 3/4 cup

• 1/2 cup red wine vinegar
• 4 small garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup Dijon mustard
• 1/2 cup lemon juice
• 1/2 cup extra-virgin olive oil
• dash of Worcestershire sauce

Directions

Combine oil, lemon juice, vinegar, Worcestershire, mustard and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.

Sous Chef B