Shrimp Tomato Basil Pasta with Peas

Ingredients

• 12 oz linguine
• to taste Salted water, for boiling
• 1 lb shrimp, peeled
• 1 tbsp olive oil
• 1/2 tsp salt
• to taste Black pepper
• 1 cup frozen peas
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can / (28 oz) crushed tomatoes
• 1 tsp salt
• to taste Black pepper
• 1 cup fresh basil, torn
• to taste Grated Parmesan (optional)
• to taste Fresh basil or parsley (optional)

Method

1. Cook pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
2. Sear shrimp in olive oil 1–2 minutes per side; set aside.
3. Stir peas into sauce for the last 2 minutes to warm through.
4. Heat olive oil in a skillet; sauté garlic 30 seconds.
5. Add crushed tomatoes, salt, and pepper; simmer 10 minutes.
6. Stir in basil and turn off heat.
7. Toss drained pasta with sauce, loosening with pasta water as needed.
8. Serve warm; top with Parmesan and herbs if desired.

Notes

Use reserved pasta water to adjust sauce consistency without diluting flavor.