Heirloom Tomato Pasta With Shrimp And Fresh Ricotta

1. 1

   Bring a large pot of salted water to boil. Once boiling, cook the pasta until about one minute before it reaches the al dente stage. Drain and set aside, reserving about 1/4 cup of the pasta water.

2. 2

   As you dice the tomatoes, place in a bowl and sprinkle with salt. Let sit while you prepare all of the other ingredients.

3. 3

   Once you have prepared all the ingredients, add 4TB olive oil to a medium saute pan along with the garlic and heat over medium low heat. Saute for 3-5 minutes until just about to turn golden.

4. 4

   Add 1/2 - 1 teaspoon red pepper flakes depending upon your spice threshold. Saute for 30 seconds or so.

5. 5

   Add the tomatoes and saute for 4-5 minutes.

6. 6

   Add the shrimp and saute. About 1-2 minutes before it is cooked through, add the pasta and 1/4 cup of the reserved pasta water and cook for 1-2 minutes until the pasta is cooked and coated in the sauce. Taste and season well with salt.

7. 7

   Stir in the basil and serve. Top each bowl with a generous spoon of ricotta and drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.