Rosemary Shrimp Scampi

This recipe is the perfect go to dish when your in a hurry. It takes literally 10 minutes, and is full of flavor. You can use any type of pasta that you want. The original recipe omits the tomatoes, but I just love them, so I add tomatoes every time. If you don't like tomatoes, just leave them out! If you dont like rosemary, you can substitute it for basil, thyme, or oregano. This dish is very pliable to your needs! I make this on my own, but this recipe in particular is from Martha Stewart's website. Enjoy!

Ingredients

Serves 4

• Coarse salt and ground pepper
• 12 ounces spaghetti
• 1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons coarsely chopped fresh rosemary
• 1/4 teaspoon red-pepper flakes
• 1 tablespoon fresh lemon juice
• 1 pint cherry tomatoes, halved
  

Directions

1. In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
2. In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
3. Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

From Everyday Food, December 2008