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This is a great meal to use up more of those late-season tomatoes!
Fresh And Light
If you’re looking for a fresh and light meal, this tasty pasta dish will definitely fill the bill.
There’s a bumper crop of home-grown tomatoes at this time of year that many gardeners are looking to use. Also, if you are lucky enough to have a friend who gardens and you get some from them, this is a wonderful way to use the tomatoes.
But this meal is so good, it’s really an all-season dinner since you can get some great tasting tomatoes in the supermarket too. And the best part? It’s quick and easy!
A Versatile Meal For Late-Season Tomatoes
This dish can wear many hats.
You can serve it either hot or cold. In fact when its cold it also makes a great salad. And if you leave out the shrimp, it’s vegetarian too. Eliminate the cheese or substitute it with a vegan cheese and it becomes totally vegan!
You can also change it up by using different varieties of tomatoes and different colored tomatoes. I did that here and used heirloom varieties. Not only was this appealing to the eye but there were also many different taste levels.
Made Too Much Pasta?
Do you have pasta left over? Use it here!
It really doesn’t matter what shape it is. Anything will work,
I often make too much pasta. You’d think I’d know how after all these years of cooking. I even have a device that measures out servings of spaghetti–I think everyone has that kicking around in their kitchen drawers–however, I find those portions kind of skimpy to be honest. My mother always cautioned about having “eyes bigger than your belly,” and I still do.
That’s why I appreciate when I can find something to make that can use leftover pasta and this is one of those recipes!
Tomato And Shrimp Pasta
- 1 lb medium shrimp peeled and deveined
- 8 oz spaghetti uncooked--you can use any pasta you prefer
- 1 clove garlic finely minced
- 4 medium tomatoes cored and seeded, cut into 1-inch pieces
- 2 tbs coarsely chopped fresh basil
- 3 tbs olive oil divided
- 1/2 cup shredded Parmesan cheese
- 1 pinch red pepper flakes
- salt & pepper to taste
- Cook pasta per package directions; drain and set aside.
- Heat 1 tbs of olive oil in a large, deep skillet. Add the shrimp and garlic and cook until the shrimp turns pink.
- Add the tomatoes, basil, remaining 2 tbs of olive oil, pepper flakes and salt and pepper. Toss, gently heating the tomatoes but not cooking them.
- Remove from the heat and toss in the cheese.