Summer Shrimp Pasta

Directions

1. 1
   Place tomatoes, garlic and basil and capers in a bowl. Add Kosher Salt and Pepper to taste. Drizzle about 3 tablespoons olive oil over this mixture and let it sit while preparing shrimp.
2. 2
   Bring large pot of water to a boil. Add pasta and about 2 tablespoons of salt. While water is coming to the boil, sprinkle peeled and deveined shrimp with salt and pepper. Heat another 2-3 tablespoons olive oil over medium high heat in a large skillet. Add shrimp and cook them quickly - about 2 minutes per side. Remove to a plate.
3. 3
   In same skillet, with all the tasty bits from the shrimp left in there, throw in the tomato mixture and saute it for just a minute or so. You don't really want to cook the tomatoes, just heat them and rough them up a little. Add the shrimp and flip it all around. Drain the pasta, reserving about a cup of the water. Throw the pasta into the skillet and add as much pasta cooking water as needed to coat the pasta.
4. 4
   Divide onto plates. Generously blanket with finely shredded parmesan.