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Spaghetti With A Shrimp, Tomato, And Basil Tossed In A Dijon Vinaigrette.

Spaghetti with a shrimp,tomato,and basil tossed in a Dijon vinaigrette.

For an end of summer light pasta dish.
1 pound of spaghetti
1 pound of peeled and deveined shrimp
2 pints of cherry or grape tomatoes (red or yellow) cut in half
1 cup of chopped basil
1/4 cup of fresh lemon juice (2 Lemons)
1/2 a cup of extra virgin olive oil
1 tablespoon of Dijon mustard
1 garlic clove
1 tablespoon of kosher salt
1 teaspoon of cracked black pepper
1 tablespoon of agave nectar

Place in a saute pan with 1 tablespoon of olive oil and 1 clove of finely chopped garlic on med low. Slowly soften garlic then turn heat up and add your shrimp. Saute for about 3-4 minutes til shrimp is just done add 1 squeeze of lemon juice then set aside off the heat. In a pot cook your pasta according to the package and drain. In a separate bowl place your halved tomatoes, basil, salt and pepper. (You want to let the tomato mixture sit at room temperature as long as possible so the flavors can marry together. The longer it sits, the better. An hour is perfect. In a small bowl take your lemon juice, Dijon mustard, extra virgin olive oil , agave nectar, and a sprinkle of salt and pepper and whisk really well. Pour the dressing over the tomatoes with the basil add your shrimp and garlic mixture, then toss in your pasta. Serve at room temperature.

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