Rocky Mountain Recipes 3-1-10 | TheFencePost.com

Rocky Mountain Recipes 3-1-10

1-1/2 lbs. Shrimp, peeled, deveined, tails removed

Salt and pepper

6 t. Olive oil

2 Garlic cloves, minced

1 (14.5 oz) can Tomatoes, diced in juice

2 c. Water

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1 pt. Cherry tomatoes, halved

1/2 lb. Linguine

1-1/2 c. Fresh basil leaves, torn into pieces

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of oil over high heat. Add shrimp and cook until opaque throughout, turning occasionally then transfer to a bowl and set aside. To the same skillet, add remaining oil and garlic then cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and water, bring to a boil. Reduce heat, simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes. Cook pasta according to package instructions and drain. Add tomato sauce, shrimp and basil, season with salt and pepper and toss. Serve immediately, garnished with basil leaves if desired.

Marlene Mauer • Lakewood, Colo.

1-1/2 lbs. Shrimp, peeled, deveined, tails removed

Salt and pepper

6 t. Olive oil

2 Garlic cloves, minced

1 (14.5 oz) can Tomatoes, diced in juice

2 c. Water

1 pt. Cherry tomatoes, halved

1/2 lb. Linguine

1-1/2 c. Fresh basil leaves, torn into pieces

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of oil over high heat. Add shrimp and cook until opaque throughout, turning occasionally then transfer to a bowl and set aside. To the same skillet, add remaining oil and garlic then cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and water, bring to a boil. Reduce heat, simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes. Cook pasta according to package instructions and drain. Add tomato sauce, shrimp and basil, season with salt and pepper and toss. Serve immediately, garnished with basil leaves if desired.

Marlene Mauer • Lakewood, Colo.

1-1/2 lbs. Shrimp, peeled, deveined, tails removed

Salt and pepper

6 t. Olive oil

2 Garlic cloves, minced

1 (14.5 oz) can Tomatoes, diced in juice

2 c. Water

1 pt. Cherry tomatoes, halved

1/2 lb. Linguine

1-1/2 c. Fresh basil leaves, torn into pieces

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of oil over high heat. Add shrimp and cook until opaque throughout, turning occasionally then transfer to a bowl and set aside. To the same skillet, add remaining oil and garlic then cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and water, bring to a boil. Reduce heat, simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes. Cook pasta according to package instructions and drain. Add tomato sauce, shrimp and basil, season with salt and pepper and toss. Serve immediately, garnished with basil leaves if desired.

Marlene Mauer • Lakewood, Colo.

1-1/2 lbs. Shrimp, peeled, deveined, tails removed

Salt and pepper

6 t. Olive oil

2 Garlic cloves, minced

1 (14.5 oz) can Tomatoes, diced in juice

2 c. Water

1 pt. Cherry tomatoes, halved

1/2 lb. Linguine

1-1/2 c. Fresh basil leaves, torn into pieces

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of oil over high heat. Add shrimp and cook until opaque throughout, turning occasionally then transfer to a bowl and set aside. To the same skillet, add remaining oil and garlic then cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and water, bring to a boil. Reduce heat, simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes. Cook pasta according to package instructions and drain. Add tomato sauce, shrimp and basil, season with salt and pepper and toss. Serve immediately, garnished with basil leaves if desired.

Marlene Mauer • Lakewood, Colo.

1-1/2 lbs. Shrimp, peeled, deveined, tails removed

Salt and pepper

6 t. Olive oil

2 Garlic cloves, minced

1 (14.5 oz) can Tomatoes, diced in juice

2 c. Water

1 pt. Cherry tomatoes, halved

1/2 lb. Linguine

1-1/2 c. Fresh basil leaves, torn into pieces

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of oil over high heat. Add shrimp and cook until opaque throughout, turning occasionally then transfer to a bowl and set aside. To the same skillet, add remaining oil and garlic then cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and water, bring to a boil. Reduce heat, simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes. Cook pasta according to package instructions and drain. Add tomato sauce, shrimp and basil, season with salt and pepper and toss. Serve immediately, garnished with basil leaves if desired.

Marlene Mauer • Lakewood, Colo.