This light pasta comes together in minutes and is flavored with garlic, tomatoes and fresh basil. When you choose the pasta, go for something thin like angel hair or thin spaghetti.
8 ounces dry pasta, like angel hair or thin spaghetti
1 tablespoon extra-virgin olive oil, plus more for serving
3 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 (16 ounce) can diced tomatoes
1 cup cherry tomatoes, halved
1/2 cup loosely packed basil leaves
Salt and fresh ground black pepper
Cook the pasta in boiling salted water until it is tender but not mushy. Drain.
Pat the shrimp dry then season with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and garlic and cook until fragrant, about 1 minute. Add the shrimp in one layer then cook, flipping once, until they turn translucent in the middle, 2 to 3 minutes.
Stir in the canned tomatoes and use a wooden spoon to scrape any bits of garlic stuck to the bottom of the skillet. Cook until the juices from the tomatoes have reduced slightly, about 2 minutes. Taste the sauce and adjust with salt and/or pepper.
Add the cooked pasta, halved cherry tomatoes and half of the basil to the pasta. Toss well and cook until the cherry tomatoes are warmed through and the sauce begins to coat the pasta, another 2 to 3 minutes. Serve in bowls with basil and a drizzle of olive oil on top.