Pasta with Shrimp, Tomato and Basil

One of the best floater ingredients to have on hand is the peeled and deveined frozen shrimp that you get in a one pound bag at just about any super market. I happened to have a bag of very large shrimp in mine which I defrosted over night and used for a very quick meal tonight. This recipe actually works equally well with cubed chicken breast and it can easily take additions like asparagus, cut green beans or any other good sauteing vegetable. Tonight, I used a mixture of orzo and ditalini since I had a little left of each in the pantry. Feel free to use whatever you need to get rid of. Simply cook the pasta to al dente while you are sauteing the shrimp or chicken with the 'sauce' and then add in the pasta to warm through at the very end. Most kids really love pasta and mine love shrimp too.

Pasta with Shrimp, Tomato and Basil

Timing - 10 minutes to boil the water and then another 10 to put it all together

Ingredients
1.5 T olive oil
1 lb shrimp (peeled and deveined)
2 cloves garlic
1 pint cherry tomatoes, halved
10 basil leaves, torn or chopped into small pieces
1 lemon, zested and juiced
1/2 to 3/4 lb pasta (orzo, ditalini, or other short pasta)

How to Make
Boil the water for the pasta. When it is ready, cook the pasta to al dente according to the package. Meanwhile, heat a skillet over medium-high heat and add the olive oil.

Saute the shrimp about 2 minutes on the first side and then add the garlic and some salt and pepper. Turn the shrimp and cook another minute. Add the cherry tomatoes and cook about 2 minutes more. Stir in the lemon zest and basil and then add the drained pasta. Heat about 1 minute and then add the basil and lemon zest at the very end.

Serves 4