Sautéed Shrimp With Tomato, Mozzarella & Basil Sauce

• 16 oz. (1 package) uncooked angel hair pasta
• 16-24 oz medium or large shrimp, peeled and de-veined
• 2 T olive oil
• 4 whole ripe tomatoes, seeded and roughly chopped
• 16 oz can plum tomatos
• 4 cloves garlic, minced
• 4 T (or 1 tsp dried) basil leaves, roughly chopped; small amount reserved for garnish
• 1 lb mozzarella, cut into 1" cubes
• Juice of 1/2 lemon
• Salt and pepper to taste
• Freshly grated Parmigiano Reggiano cheese, to taste
• Crusty bread

1. 1. Cook pasta as directed on package. Drain; return to saucepan and cover to keep warm.
2. 2. Heat oil in large skillet over medium-high heat until hot. Add shrimp add garlic and saute until lightly cooked, approximately 1 1/2 minutes per side. Place in bowl and set aside.
3. 3. In same pan, stir chopped tomatoes in with garlic. Add canned tomatoes cook mixture until bubbly, about five minutes. Return shrimp to pan and toss ingredients gently but thoroughly. Squeeze lemon juice, add salt and pepper to taste, and toss again. Add fresh basil, reserving a small amount for garnish, and toss mixture gently.
4. 4. Simmer over medium-low heat for another five minutes. Add mozzarella and stir. Dish is ready when cheese begins to melt, about three minutes later.
5. 5. Place pasta on platter or in bowl. Spoon shrimp/tomato/cheese mixture over pasta. Sprinkle Parmigiano Reggiano over plated dish, and garnish with chopped basil and lemon wedges. Serve with your favorite bread and a fine olive oil!

pasta, shrimp, olive oil, tomatoes, tomatos, garlic, t, mozzarella, lemon, salt, cheese, crusty bread

Taken from www.epicurious.com/recipes/member/views/sauteed-shrimp-with-tomato-mozzarella-basil-sauce-50085490 (may not work)