This is one of those "throw-it-together" meals that seems kinda fancy but it's totally not. It takes like 30 minutes, maybe, and tastes really delicious. It's pretty much as easy as boiling water. Sometimes people say things to me like, "You always make such gourmet meals every night" (lies!) or "I wish I could make fancy meals like you do" - well blog people, you can! (Sounds like an infomercial) Seriously, this is such an easy meal. It's bright and colorful and delicious. If you serve it with a green salad and some grapes like I did, it's refreshingly simple (and if you're not eating pasta like a good little carb-watching girl, then pick off some shrimp and put it on your salad!)
3/4 pound spaghetti noodles
1/2 pound raw shrimp, deveined and cleaned
4 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 Tablespoons olive oil (plus more for drizzling)
4 campari (or 2 large) tomatoes, diced
2 - 3 Tablespoons fresh basil, chiffonade
1/2 cup Parmesan cheese (plus more as needed)
1 teaspoon grated lemon zest*
Boil noodles according to package instructions. Drain pasta (reserve some of the pasta water - about 1/4 cup) and set aside.
In a medium saute pan, heat olive oil over medium heat. Stir in garlic and saute for one minute. Add in shrimp and let cook on one side for 2 - 3 minutes. Sprinkle with oregano, kosher salt and pepper. Flip each shrimp over and cook on the other side for another 2 - 3 minutes (should be pink and opaque all the way through). Turn off heat and set aside.
Pour pasta into a large bowl. Add diced tomatoes, shrimp, cheese and a bit of pasta water. Stir together and drizzle with olive oil, basil leaves and more cheese as needed. I also added a few cracks of black pepper on top.
*I didn't think to add lemon zest until after dinner but I think it would add a nice freshness. You could add it to the shrimp after it's done cooking or as a garnish on top.