Summer Shrimp Pasta

• 2 Large fresh summer Tomatoes, roughly chopped. I used one red, one yellow.
• 1 Large clove garlic, chopped fine
• Nice fruity Olive Oil
• handful fresh basil, shredded
• 1 pound USA 16-20 pink shrimp, peeled and deveined
• 1/2 pound linguine
• big handfuls freshly shredded parmesan
• 1 tablespoon capers
• Kosher salt and fresh ground black pepper

1. Place tomatoes, garlic and basil and capers in a bowl. Add Kosher Salt and Pepper to taste. Drizzle about 3 tablespoons olive oil over this mixture and let it sit while preparing shrimp.
2. Bring large pot of water to a boil. Add pasta and about 2 tablespoons of salt.rnWhile water is coming to the boil, sprinkle peeled and deveined shrimp with salt and pepper. Heat another 2-3 tablespoons olive oil over medium high heat in a large skillet. Add shrimp and cook them quickly - about 2 minutes per side. Remove to a plate.
3. In same skillet, with all the tasty bits from the shrimp left in there, throw in the tomato mixture and saute it for just a minute or so. You don't really want to cook the tomatoes, just heat them and rough them up a little. Add the shrimp and flip it all around. Drain the pasta, reserving about a cup of the water. Throw the pasta into the skillet and add as much pasta cooking water as needed to coat the pasta.
4. Divide onto plates. Generously blanket with finely shredded parmesan.

fresh summer tomatoes, clove garlic, olive oil, handful fresh basil, shrimp, linguine, parmesan, capers, kosher salt

Taken from food52.com/recipes/30127-summer-shrimp-pasta (may not work)