Farfalle with Shrimps, Tomatoes Basil Sauce
4 tomatoes, halved, seeded and cut in small pieces ½ inch dice (3 cups)
Salt and fresh ground black pepper
24 medium fresh basil leaves
2 tablespoons unsalted butter
1 pound of Farfalle pasta by Barilla
1 pound fresh medium size shrimps, cleaned and deveined
Bring a large pot of salted water to a boil and cook the pasta to al dente.
Meanwhile in a large frying pan, melt the butter and add the tomatoes. Sauté over medium high heat for about 1 minute.
Add the cleaned shrimps and cook until light pink.
Add salt and pepper to taste.
Add the basil and stir lightly.
When the pasta is ready add it to the large skillet with the tomatoes and shrimps. Add the butter and mix well.
Serve immediately nice and hot.
Fresh tomatoes are abundant every where. We loved so much the tomatoes basil sauce that I decided to make it again and this time add shrimps to it. A perfect pairing and great summer dish.
June 27, 2012