shrimp pasta w/ tomato & basil

Today marks another first for the blog - a shrimp dish! I first tried this one several months back, only to totally lose the recipe. I finally found it and decided to break it out again last night. This is probably one of the easier, more simple recipes I make. Howeve, don't let that fool you - the flavors are definitely strong. It's an easy dish to impress. Here's what you'll need:

• 2 tablespoons olive oil
• 1/2 pound shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup white wine (I used a sauvignon blanc)
• 1/2 pound of the pasta of your choosing (I went with angel hair)
• A bunch of tomatoes, chopped (I know, my measurements are crazy exact)
• 1/4 cup fresh basil, chopped
• 8 ounces crumbled feta cheese (I went with a French feta, but any will do)

Begin by sautéing the garlic in oil, until it begins to open and turn golden. Next, add the shrimp and sauté until the shrimp begins to turn pink. Remove with a slotted spoon and set aside.* Then, add the tomatoes sliced-side down (see picture), basil and white wine. Simmer for about 20 minutes, or until the tomatoes break down.

While that's going on, begin to boil your water. Cook the pasta per the box directions.

When you have about 2-3 minutes left, add the shrimp back to the pan and sauté with the tomatoes and basil. Drain your pasta and add with the tomato and shrimp sauce. Finish by topping with a healthy sprinkling of feta and you're done. Really simple, really delicious.

Bon chappétit!

*Note: This is to be done if you're cooking raw shrimp. You can also be steamed shrimp and skip this step.