• 1/2 pound angel hair pasta
• 3/4 pound raw, peeled, deveined shrimp (medium sized)
• 4 medium ripe tomatoes
• 3 cloves garlic, minced
• 1/3 cup torn fresh basil leaves
• 3 tablespoons extra virgin olive oil (divided, 1 Tbsp and 2 Tbsp)
• Salt
• Pepper

1. Blanch and peel the tomatoes. Chop the tomatoes into 1-inch pieces.

2. Sauté the shrimp: Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp over in the pan. Lower the heat to medium.

3. Add garlic, tomatoes, basil: Add the garlic, cook a minute more. Add the chopped tomatoes and basil. Sprinkle with salt. Cook for a minute more and remove from heat.

4. Cook the angel hair pasta: Add a tablespoon of salt to the water you used to blanch the tomatoes. Bring to a boil again. Add the angel hair pasta and cook for 3 minutes.

5. Add cooked pasta to shrimp and tomatoes: Drain the pasta and immediately add to pot with the shrimp and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil. Then stir the pasta in with the shrimp and tomatoes.