#I originally received this recipe
from my sister in Charleston – you know how we southern girls just love our shrimp! It smells so good while it’s cooking, you can hardly stand it! Serve with crusty bread. The summery flavors of tomatoes and fresh basil pair perfectly with sauteed shrimp
in this light pasta
dish.# Season shrimp with salt and pepper. In a large skillet, heat 4 tsp oil over high. Add shrimp; cook until opaque throughout, turning occasionally. 3 minutes. Transfer to a bowl; set aside. #Make sauce# To the same skillet, add remaining 2 tsp oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and theit juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.