Tomato Basil Shrimp Pasta

 

½ lb shrinp (41-50 count)

2 tbsp Italian seasoning mix (the salad dressing seasonings)

Few splashes red wine vinegar

2 Tbsp extra virgin olive oil

2 cups chopped fresh tomatoes

2 tsp minced fresh garlic

4 Tbsp cold butter

1/2 cup fresh basil, chopped

12 oz angel hair pasta

freshly grated Parmigiano reggiano cheese, for garnish

Marinate shrimp with Italian seasonings, olive oil, and vinegar for an hour or two.  Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.  While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the shrimp. 

After the shrimp has been cooking for about 1-2 minutes, go ahead and add in the fresh tomatoes that you have chopped up.  Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce.  Now give it all a good stir so all those flavors will marry together.   

When your shrimp is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  Add the cooked pasta to the pan and toss in the sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.