Sometimes in the summer I am just craving something refreshing. This dish really helps satisfy that craving! The tomatoes and basil help brighten up this dish with the addition of a light protein like shrimp. I also love this meal because you don't have to dirty too many pans...you use the same pan to cook the sauce as the shrimp. It is a great backyard weekend or weeknight meal that everyone can enjoy in those warm summer nights with family or friends.
2 lbs Extra Large Shrimp - peeled and cut in half or 3d’s depending on how large (you want bite sized pieces)
1 3/4 cup Red Onion - diced or 3/4 of a red onion
4 Large Garlic Cloves - minced (1/4 cup minced)
15 Basil Leaves - chopped (1/4 cup packed basil)
3 Medium Heirloom Tomatoes - chopped (3 cups of chopped tomatoes)
2 tbsp Light Oil
2 tbsp Extra Virgin Olive Oil
3/4 cup Pecorino Cheese (I used Locatelli)
1 lb Linguini
Salt and Pepper to taste
1. Heat 2 tbsp light oil in a large skillet on medium high heat and then add the chopped shrimp. Cook 5-6 min or until pink, stirring occasionally, and then remove from the pan and set aside.
2. Wipe the pan with a paper towel and then add 2 tbsp extra virgin olive oil and re-heat the pan to medium high heat. Then, add the onions and sauté for 3-4 min or until softened, stirring occasionally.
3. While the onions are cooking, using a medium pot, start boiling salted water for the pasta and cook until al’dente. Drain and set aside once cooked.
4. After the onions are cooked, add the garlic to the large pan and cook for 30 seconds, stirring constantly.
5. Add the tomatoes and cook for 2 min. Then, add the basil and shrimp and turn off heat. Mix until everything is well incorporated.
6. Put the cooked pasta in a large bowl and pour the shrimp mixture on top with the pecorino cheese. Toss until fully mixed, season with salt and pepper and serve immediately!