Basil
by: TasteFood
January21,2011
4.7
3 Ratings
- Serves 4
Jump to Recipe
Author Notes
This pasta is healthy and fast to make. It has a few quick steps, so that each main ingredient is cooked to perfection without any overcooking and muddling. The end result is a bright and fresh pasta dish that is addictively good - and good for you. - TasteFood —TasteFood
Test Kitchen Notes
Simple and straight forward, this updated spaghetti classic was perfectly balanced. Shrimp and broccolini sauteed with garlic and spice, married nicely with sweet tomatoes and fresh basil. This would be a quick, yummy and healthy weeknight pasta. —jvcooks
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 poundspaghetti or linguine
- Salt
- Exrta-virgin olive oil
- Crushed red pepper flakes
- 3/4 poundmedium shrimp, peeled with tail shells intact, deveined
- 3/4 poundbroccolini, ends trimmed, cut in 1 inch pieces
- 1 large garlic clove, minced
- 1 28 ounce can Italian plum tomatoes, drained
- Freshly ground black pepper
- Pinch of sugar, to taste
- 1/3 cupgrated Parmigiano-Reggiano cheese, plus extra for serving
- 1/2 cupwhole basil leaves (torn in half if large)
Directions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain.
- While the pasta is cooking, heat one tablespoon olive oil with 1/2 teaspoon chili pepper flakes in a skillet over medium heat. Add shrimp in one layer. Cook until pink on both sides and just cooked through, 2-3 minutes. Transfer shrimp to a plate.
- Add one tablespoon olive oil to same skillet. Add broccolini and sprinkle with one teaspoon salt and a pinch of red pepper flakes. Sauté until crisp tender. Transfer broccolini to another plate.
- Add one tablespoon olive oil to skillet. Add garlic and sauté until fragrant, 30 seconds. Add tomatoes, one teaspoon salt and one teaspoon black pepper. Simmer 10 minutes, breaking tomatoes apart with a spoon. Taste and if necessary add a pinch of sugar. Stir in shrimp and broccoli; remove from heat. Add spaghetti and toss to combine.
- Transfer spaghetti to a serving bowl. Scatter cheese and basil leaves over pasta and toss one more time. Add a grinding of black pepper. Serve along with extra Parmigiano-Reggiano cheese.
Tags:
- Pasta
- Italian
- Seafood
- Vegetable
- Basil
- Shrimp
- Entree
Contest Entries
- Your Best Seafood Pasta
See what other Food52ers are saying.
-
Elizabeth Anne Judd
-
John Wha
-
ingefaer
-
mgherghei
Popular on Food52
17 Reviews
swimmeret January 6, 2018
I really dislike this trend of leaving the tail end of the shell on shrimp that are intended to be eaten with a fork. For eating with fingers -- sure, leave it. But if not don't make the diner have to deal with that shell.
Vee July 14, 2015
I made this dish this morning so I can have something light yet filling for lunch...I used mushrooms, asparagus, basil, fresh plum tomatoes and threw in some parsley for brightness...it tastes so yummy....thanks for the recipe.
Elizabeth A. January 24, 2015
This recipe looks fantastic! I wrote about it on my blog:
http://izzycooks.typepad.com/izzy-cooks/2015/01/play-doh-fun-factory-pasta.html
Thanks!!
Ed S. April 26, 2014
Made it tonight and we really liked it. I made a few changes: blanched the broccolini to keep the color, added capers and a bit of lemon otherwise I followed it exactly. I will be making this again. I was thinking grilled swordfish cut up would be great in this sauce.
John W. September 2, 2013
Made it last night and the dish is easy and delicious! Thanks!
figleaf June 9, 2013
Had it last night for a dinner party and it was a great hit! I'm not the best cook so to have a recipe turn out the first time was awesome! Everyone loved it!!!
Sunbabe684 July 23, 2012
This was great! I made it last night and added chopped asparagus and zucchini as well. I also used fresh tomatoes instead of canned, and it wound up being a really nice summer dish, bursting with fresh veggies. (Note: if you're going to add more vegetables, I'd recommend more garlic and more olive oil than is called for)
ingefaer April 21, 2012
It looks really good in the photo - I don't understand however why the tomatoes are not visible?! I do not much care for shrimp in tomato sauce and was attracted to the dish from the photo - until I read about the tomatoes.
Sunbabe684 July 23, 2012
I used chopped fresh tomatoes instead of canned, and it really wasn't a tomato sauce- just a shrimp and pasta dish with some tomatoes in it.
mgherghei January 23, 2012
This looks amazing - this is dinner tomorrow evening!
lastnightsdinner January 25, 2011
This is gorgeous - looks light and elegant, and certainly delicious.
Lizthechef January 21, 2011
Beautiful colors and flavors - maybe I'd try it with some wholewheat pasta too...
TasteFood January 21, 2011
I said Serves 4 just to be polite. I could eat the whole bowl, too.
TasteFood January 21, 2011
in reply to aargersi :)
hardlikearmour January 21, 2011
This looks ridiculously good, and sounds easy and appetizing. Nice!
TasteFood January 21, 2011
Thank you!
aargersi January 21, 2011
You say serves 4, I say serves 1. Me. :-)
