Heirloom Tomato Pasta With Shrimp And Fresh Ricotta

• 4 tablespoons Olive Oil + more for drizzling
• 3 cups Heirloom Tomatoes, large dice (your choice - a variety is great)
• 10 cloves of garlic, peeled and thinly sliced
• 10 large shrimp, peeled and de-veined
• 1/2-1 teaspoon red pepper flakes
• 2 tablespoons Basil, thinly sliced
• 7 ounces linguini (or your choice). I use a whole wheat linguini
• kosher salt
• 2 very generous spoonfuls of fresh ricotta

1. Bring a large pot of salted water to boil. Once boiling, cook the pasta until about one minute before it reaches the al dente stage. Drain and set aside, reserving about 1/4 cup of the pasta water.
2. As you dice the tomatoes, place in a bowl and sprinkle with salt. Let sit while you prepare all of the other ingredients.
3. Once you have prepared all the ingredients, add 4TB olive oil to a medium saute pan along with the garlic and heat over medium low heat. Saute for 3-5 minutes until just about to turn golden.
4. Add 1/2 - 1 teaspoon red pepper flakes depending upon your spice threshold. Saute for 30 seconds or so.
5. Add the tomatoes and saute for 4-5 minutes.
6. Add the shrimp and saute. About 1-2 minutes before it is cooked through, add the pasta and 1/4 cup of the reserved pasta water and cook for 1-2 minutes until the pasta is cooked and coated in the sauce. Taste and season well with salt.
7. Stir in the basil and serve. Top each bowl with a generous spoon of ricotta and drizzle with olive oil.

olive oil , tomatoes, garlic, shrimp, red pepper, basil, linguini, kosher salt, generous

Taken from food52.com/recipes/5985-heirloom-tomato-pasta-with-shrimp-and-fresh-ricotta (may not work)