1lb. extra large shrimp, deveined and shelled
1 bunch of fresh basil, torn into large pieces
1 oz. of freshly grated parmesan cheese
3 roma tomatoes, seeded, cored and diced
1 clove of garlic, minced
1/2 cup dry white wine
12 oz. of linguine or spaghetti
1 T. kosher salt
1 tsp. black pepper
3 T. butter
In a large dutch oven filled with water, add 1 tablespoon of kosher salt. Bring water to a rapid boil and add pasta. Cook as package directs. When done, save aside 1 cup of pasta water.
In a large skillet on medium heat, melt butter. Add shrimp and cook for three minutes, turn shrimp over, add garlic and black
pepper. Cook for 2 minutes and add tomatoes and stir. Bring to a simmer and add wine. Add pasta, basil and toss. Let simmer on low for about 1 minute. Taste for seasonsing, add 1 teaspoon of kosher salt if needed. Place on platter and top with parmesan cheese. Lightly toss.
Oh, can you notice any difference in the quality of my two pictures? Just wondering, because the first one I took with my camera and the second I took using my Samsung Galaxy tablet.
Hmmm.... either way, dinner was quick, easy and delicious.