1/2 kilo of shrimp, peeled and deveined 4 tablespoons of olive oil 3 cloves of garlic, minced 1 large can (14 oz) of diced tomatoes 1 bunch of fresh basil, chopped 400 g of spaghetti Salt and pepper Parmesan cheese
Cook the spaghetti according to directions. Season the shrimp with salt and pepper. Sauté the shrimp in 2 tablespoons of olive oil, until they turn orange. Set aside. In a saucepan or large frying pan, sauté the garlic in the remaining 2 tablespoons of olive oil. Add the tomatoes and heat through. Season with salt and pepper to taste. Combine with the pasta and shrimp. Take off the heat and add the fresh basil. Serve topped with parmesan cheese.
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