Using all the tomatoes growing in my garden this year has been a challenge. I have been fortunate to have an absolute banner year, having harvested over 100 lbs. to date. It’s crazy over here. Because of so much tomato plenty I have been looking for ways to use them in just about every meal. This recipe was a smash hit in my family. So good. Feeds a family of 5
Ingredients
- 1.5 lb. shrimp
- 1/2 red onion, chopped or 1/4 moons
- 2 cloves garlic, finely diced
- 16 oz cherry tomato
- 2 tbsp oil, split
- 1/2 cup basil chopped
- 16oz pasta
- 1/2 cup starchy pasta water
- ½ lemon squeezed for juice
- Salt and pepper to taste. Don’t skimp on salt.
To Make
Cook pasta to directions on package. In a large sauté pan over medium heat add 1tbsp oil, onions, tomatoes, salt and pepper to taste. Cook 3-5 minutes stirring occasionally. Tomatoes should pop. Add garlic, cook 2 minutes. Remove all from pan and set aside. Add 1 tbsp oil and add shrimp. Cook until just barely pink. Add tomato, onion, garlic mix back in, add pasta water, and basil. Turn heat down to medium low. Simmer 5 minutes. Add cooked pasta in and mix thoroughly. Finish with basil and parmesan. EAT!
