Adventures in Everyday Entertaining
As I prepared for our evening with dinner guests this week, I poured through Cooking Light Magazine to come up with a fun recipe that involved both tomatoes and shrimp. As per usual, Cooking Light did not disappoint and with a couple adjustments to the recipe, we were ready to entertain. The results was a really fun and flavorful dish that could also be used as a vegan dish if you substituted the shrimp for vegetables.
Shrimp, Tomato, and Basil with Penne Pasta — adapted from Cooking Light Magazine May 2002
Heat oil in a dutch oven (large skillet would also work) over medium-high heat. Add shallots and garlic; saute 5 minutes.
Stir in chopped tomato, water, sugar, salt, and pepper flakes. Cook mixture 15 minutes, stirring occasionally.
Add shrimp. Cook 4 minutes or until shrimp are done. Remove from heat.
Add pasta and basil to tomato mixture; toss to combine.
Serve with fresh basil and a side of freshly shredded Parmesan cheese if desired.