Shrimp tomato and basil pasta and a GIVEAWAY

I received the call last week that I had been waiting for, but dreading. It was the call that determined a date for something that I never want to happen. On June 10th, 2011, my 4-year-old son will have his third open heart surgery. I'm still dealing with the trauma and emotions from his second open heart surgery that took place three years ago. Will we all still be in one piece after experiencing this again?

It is such a very strange thing to have something of this nature on your calendar. Amidst birthdays and dentist appointments sits, "Elijah OHS #3," like it's the most normal thing in the world. I stared at the words on my calendar and knew I had to get out of my office. Crying at work = not fun times. I started driving, with no destination in mind, shedding a few tears into my lap. Then I had the thought that I sometimes have when I'm feeling sad about something. Do something nice for someone. This often helps to lift my spirits. A few minutes later I found myself at Barnes & Noble, purchasing a favorite cookbook. Not for myself, but for YOU. Well, one of you!

So. If you would like to win a copy of Everyday Food: Great Food Fast by Martha Stewart Living Magazine, here's what you need to do!

Subscribe to this blog via RSS feed or friend us on Facebook or follow us on Twitter.

Leave a comment stating which one you did. If you do all three, comment three separate times to be considered for three separate votes.

Check back on April 10th to see if a cookbook will be heading toward your mailbox! I will draw one winner randomly at 6:00 a.m. on the 10th, and I'll put the cookbook in the mail for that person on April 11th.

Good luck!

The recipes in this cookbook are great. They are simple and easy, and this suits my lifestyle so well. I got this particular linguine recipe out of the cookbook and oh my goodness, it is fantastic! It is a simple yet flavorful meal.

Start by seasoning 1 1/2 pounds of medium, peeled and deveined shrimp (tails removed) with salt and pepper.

In a large skillet, heat 4 teaspoons of olive oil over high heat. Add the shrimp and cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl and set aside.

To the same skillet, add:

2 teaspoons olive oil

2 cloves garlic, minced

Cook over medium heat until fragrant, about 30 seconds.

Add:

A 14.5-oz. can diced tomatoes (plus juice)

2 cups water

Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat and stir in:

1 pint cherry or grape tomatoes, halved

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to package instructions. Drain and return the pasta to the pot. Add the tomato sauce, shrimp and basil and season with salt and pepper. Toss. Serve immediately, and garnish with fresh basil leaves.

I brought this deliciousness with me to work for the following two days after making it and beginning at 9:30 each morning, I could not wait to eat lunch.

Heart surgery, however, I can most definitely wait for.

Shrimp Tomato Basil Pasta

A simple yet flavorful meal for families on the go!

Contributed by Everyday Food: Great Food Fast by Martha Stewart Living Magazine .

Published Apr 04, 2011

Serves: 4

Total time: 30 min

ShrimpTomatoBasilPasta"

Ingredients:

  • 1 ½ pounds medium shrimp, peeled and deveined (tails removed)
  • Coarse salt and fresh ground pepper
  • 6 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 14.5-oz. can diced tomatoes in juice
  • 1 pint cherry or grape tomatoes, halved
  • ½ pound linguine
  • 1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish
Instructions:
  1. Season the shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of the oil over high heat. Add the shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl; set aside.
  2. Make the sauce: To the same skillet, add the remaining 2 teaspoons oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
  3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return the pasta to the pot. Add the tomato sauce, shrimp and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.