SHRIMP WITH LEMON AND BASIL

NO COOK

SERVES 4

1 lb (500g) dried pasta
12oz (350g) cooked, peeled medium shrimp
2 garlic cloves, finely chopped
1/2 red onion, finely chopped
2 tbsp fresh lemon juice
1/2 tsp crushed red pepper flakes
5 tbsp extra virgin olive oil
12 cherry tomatoes, halved
2 tbsp chopped fresh basil
salt, black pepper

Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine shrimp, garlic, onion, red pepper flakes, lemon juice, oil, tomatoes, and basil in a bowl. Drain pasta. Return pasta with shrimp and tomato mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.

WHICH PASTA?

Thin strands or medium shells - linguine, gnocchi, conchiglie.

THINK AHEAD

Make up to 8 hours in advance if serving as a salad. Cover and refrigerate. Return to room temperature before serving.

COOKS'NOTE
For an authentic Italian flavor, use a peppery olive oil from Tuscany or Umbria.