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.
I couldn’t resist using some more of that fantastic basil I have in my garden. It is flourishing right now despite the dry weather we are having. This pasta dish came out perfectly. I love the way the fresh ingredients play off of each other; the heat of the pasta adds just enough warmth to bring all the flavors together so there is no need to cook the “sauce”. Adapt to your liking; we went heavy on the garlic and the jalapeno was just an extra touch that sounded good. We did sprinkle a little more salt and pepper on at the table.
Stir together chopped basil, garlic, tomato, salt, pepper, jalapeno and lime juice. Set aside.
Prepare pasta as directed. Grill salmon as desired; we did ours about 3 minutes per side sprinkled with salt and pepper. Drain cooked pasta and toss with bruschetta mixture and butter. Sprinkle parmesan cheese on top.
I had a bit more fresh mozzarella to use so I decided to make a bruschetta tonight. I love toasted italian bread anyway so adding some fresh ingredients was a no brainer. You can use any type of mozzarella although the softness of the fresh mozzarella pearls was tasty.
Bruschetta ~ fresh tomato basil and garlic
2 Tbs fresh basil ~ thinly sliced
1 1/2 cups fresh diced tomato
2 clove garlic ~ finely minced
1 Tbs olive oil
1 tsp salt
fresh ground black pepper to taste
Bread ~ crusty italian baguette works perfectly
Prepare basil ~ I like the technique I posted in my fresh basil post seen here. Combine basil, tomato, garlic, olive oil, salt and pepper.
Set aside and slice bread as desired. Lightly toast bread on one side just enough to dry surface. Flip over and toast other side. Flip back over and top with bruschetta mixture and mozzarella cheese.
Toast 2 – 3 minutes longer about 4 – 5 inches from broiler or until cheese is melted and edges of bread have browned.