Fresh Basil Shrimp with Pasta

I  managed to sweet talk Charles into fixing dinner tonight.  I was worn out from a busy day of prep at work and needed to rest for a bit.  It came out fabulously. He’s always his biggest critic but to be honest the only thing I would have done differently (and as soon as he served it he said the same thing) was to remove the shrimp tails first so I didn’t have to pluck them off while eating.  Perfect balance of flavor; nicely spicy from the crushed red, so back off a bit for the faint of heart.  Basil and tomato always compliment each other well and parmesan is just a perfect touch to just about any pasta dish.

Fresh Basil Shrimp with Pasta

  • 1/4 pound pasta
  • 12 o.z. shrimp
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1/2 tsp crushed red pepper
  • dash salt to taste
  • 1/4 tsp fresh thyme ~ chopped
  • 1 tsp fresh basil ~ thinly sliced
  • 2 cloves garlic ~ minced
  • 1 Tbs butter
  • 1 Tbs extra virgin olive oil
  • 1 medium tomato ~ diced
  • fresh grated parmesan

Cook pasta according to package directions.  Meanwhile sauté shrimp in butter, olive oil, crushed red pepper and salt for about 3 minutes or until cooked through.  Toss with thyme, basil and garlic.  Add remaining butter and extra virgin olive oil; toss with cooked pasta stir in diced tomato.  Serve sprinkled with fresh parmesan.

Enjoy ~ Kimberly

 

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