Food for Thought--Mediterranean Shrimp and Pasta

Now that all our gardens are bursting with fresh tomatoes and basil (that's about all I plant) I'll be looking around for new ways to use them. My absolutely favorite way to enjoy tomatoes and basil is a basic Caprese Salad which is simply fresh mozzarella, basil tomatoes, olive oil and balsamic vinegar. I could literally eat that three times a day and have. In the hotels in Italy that feature buffet breakfasts there's always fresh mozzarella & tomatoes available, and I seriously had them for breakfast several times when I was there.

Today's recipe is simple but a bit elegant. It smells wonderful while cooking and keeps the heat in the kitchen down to a minimum. It also goes together in less than 30 minutes.

Mediterranean Shrimp and Pasta

2 tsp olive oil

Cooking spray
2 garlic cloves, minced
1# medium shrimp, peeled and deveined
2 cups chopped plum tomato or whatever you have growing
1/4 cup thinly sliced fresh basil
1/3 cup chopped pitted kalamata olives
2 tbls capers, drained (optional, I don't always use them)
1/4 tsp freshly ground black pepper or to your taste
4 cups hot cooked angel hair pasta (about 8 oz. uncooked)
1/4 cup (2 ounces) crumbled feta cheese

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper. Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.

Serves 4 Enjoy!