The other day I received, from one of the supervisors who works for me, a bunch of fresh herbs from her garden. She gave me some sweet Basil, cinnamon basil, and fresh oregano. I was thrilled, as just that morning I had been out in our flower beds, at home, picking a few tomatoes. We don’t have room for a full garden we my wife usually plants a few tomato plants in among the flowers and my herbs. That morning I had picked a rainbow’s worth of tomatoes.

My mind wandered all day, at work, thinking of what I could do with the tomatoes I harvested. There weren’t many. Certainly not enough for canning or turning into relish. I didn’t even have enough for a tomato tart. With the addition of the fresh herbs I received I made up my mind to make a simple, summery pasta. Nothing spectacular, just a simple dish highlighting the fresh flavors of summer that I had sitting before me. Toss in a few shrimp and a good dose of garlic and I had the makings of great little dinner.

Shrimp & Heirloom Tomato Pasta
(serves 2)

6 oz. Fettuccine
4 Tbsp. Butter
1/2 each Shallot, minced
4 cloves Garlic, minced
20 each Shrimp, peeled, deveined, tail off (I used 31/40s, but you can use whatever size you like)
1/2 tsp. Crushed Red Pepper
1/2 cup White Wine, preferably something unoaked, a Sauvignon Blanc would be great
2 cups Tomatoes, roughly chopped (the more varieties and colors the better)
1 Tbsp. Fresh Oregano, roughly chopped
2 Tbsp. Fresh Basil, roughly chopped
Salt
Pepper

Cook the fettuccine, in boiling water, per the directions, making sure that the pasta is cooked al dente and not overcooked. When the pasta has about 4 minutes left, place a large saute pan over high heat. Add the butter and as soon as it is melted add the garlic and shallots. Cook quickly, without browning and add the shrimp and red pepper. Season with salt and pepper Cook 2 minutes then add the wine. Meanwhile, when pasta is finished drain but do not rinse. Simmer shrimp, in the wine 1-2 minutes longer, until the shrimp is done. Toss the pasta into the saute pan. Add the tomatoes, oregano and basil, tossing to mix well. Continue to cook, only until the tomatoes are heated through. Check seasoning and adjust if necessary. Divide between 2 plates and serve.

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