Shrimp Pomodoro

Name: Shrimp Pomodoro
Ingredients: 8 ounces uncooked thin spaghetti; 1 tablespoon olive oil; 3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined; 2 cloves garlic, minced; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1 can (14-1/2 ounces) petite diced tomatoes, undrained; 10 fresh basil leaves, torn; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup grated Parmesan cheese

10 ingredients

3 steps

Ingredients

8 ounces uncooked thin spaghetti
1 tablespoon olive oil
3/4 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1 can (14-1/2 ounces) petite diced tomatoes, undrained
10 fresh basil leaves, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions

1

Cook spaghetti according to package directions.
2

In a large skillet, heat oil over medium-high heat. Add shrimp; cook until shrimp begin to turn pink, 1-2 minutes. Add garlic and pepper flakes; cook 1 minute longer.
3

Add tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until shrimp turn pink, 2-3 minutes, stirring occasionally. Remove from heat; stir in basil, salt and pepper. Serve with spaghetti and cheese.