Sweeten up your summer with fresh basil

It's not just for pesto! Lucinda Scala Quinn from Everyday Food cooks up a pasta dish with the favorite herb. Check out the recipe

Weekend Today

updated 12:58 p.m. ET May 26, 2006

Try your summer seafood with a twist of basil. Lucinda Scala Quinn from Everyday Food magazine shares this simple dish.

Shrimp, Tomato, and Basil Pasta

Lucinda Scala Quinn from Everyday Food

Serves 4

Prep time: 30 minutes
Total time: 30 minutes

INGREDIENTS

• 1 1/2 pounds medium shrimp, peeled and deveined (tails removed)

• Coarse salt and ground pepper

• 6 teaspoons olive oil

• 2 garlic cloves, minced

• 1 can (14.5 ounces) diced tomatoes in juice

• 1 pint cherry or grape tomatoes, halved

• 1/2 pound linguine

• 1 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)

Recipe continues below ↓

DIRECTIONS

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.

To make the 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.

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.

TIPS

Per serving: 483 calories; 10.8 grams fat; 44 grams protein; 52.2 grams carbohydrates; 2.9 grams fiber