My 2-year-old gobbled this up like it was the best thing I've ever made her!
1 pound medium shrimp, peeled and deveined (tails removed)
6 teaspoons olive oil
2 garlic cloves, minced
1 can (15 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
1/2 pound linguine (I used whole wheat)
1 and 1/2 cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish
Season the shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of the oil over high heat. Add the shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl; set aside.
Make the sauce: To the same skillet, add the remaining 2 teaspoons oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according the package instructions. Drain; return the pasta to the pot. Add the tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with more basil leaves.