Shrimp, Tomatoes and Pasta
Hubby comes home for lunch most days so I’m always looking for something beyond soups, salads and sandwiches. At the same time, neither of us wants a real heavy lunch either. On the days when he teaches his night classes, I do like to have a more substantial lunch, however, since we probably won’t really have a dinner meal. I think this Shrimp and Tomatoes with Pasta fits the bill for that just perfectly.
You can actually prepare everything except the pasta ahead of time and refrigerate it for 3-4 hours before tossing in the hot pasta. It’s up to you as to whether you warm the shrimp and tomatoes at all. Preparing those ahead of time, even an hour or so, allows the flavors to marry very well. I think you’ll be a little surprised at how much the white balsamic adds to the dish.
Don’t skip out on the fresh basil. Dried basil just won’t do, y’all. And while you can enjoy this dish now with the basil you get from the market, be sure to put this on your summer menu when your fresh garden basil is so abundant.
I’ve not been very successful growing fresh basil under the grow light during the winter. It actually does okay — but just okay — growing near our kitchen windows. Because we have a wrap-around porch, it doesn’t get any direct sunlight and, therefore, tends to get leggy. Oh well…I just keep trying.
I actually prefer using cherry or grape tomatoes in this dish. They tend to hold their shape better and are always just a tad sweeter. Certainly when summer tomatoes aren’t available, I’ll always go for those. I’m just not one to buy beefsteak tomatoes during the off season. If you’re in a bind, you can always use well-drained diced canned tomatoes. Not quite the same, but it works.