Elbow Macaroni with Garlicky Shrimp and Tomatoes

It's National Macaroni Day! Let's celebrate with this simple and delicious combination of tender pasta, sweet shrimp and tangy tomatoes! So easy, and perfect for a summer night. Plus, you can take advantage of summer's finest ingredients - sweet, ripe tomatoes and fresh basil.

Elbow Macaroni with Garlicky Shrimp and Tomatoes

12 ounces elbow macaroni
1 tablespoon olive oil
1/2 cup chopped yellow onion
3-4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 cup white wine or vermouth
1/2 pound large shrimp, peeled and deveined
2 cup chopped fresh tomatoes (preferably vine-ripened)
Salt and freshly ground black pepper
Fresh basil leaves

Cook the macaroni according the package directions. Drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the oregano and red pepper flakes and cook for 1 minute, until the oregano is fragrant. Add the wine and bring to a simmer. Add the shrimp, tomatoes and reserved cooking liquid and cook for 2 to 3 minutes, until the shrimp are opaque and cooked through and the tomatoes start to break down, stirring frequently.
Remove from heat and season to taste with salt and pepper. Garnish with fresh basil leaves before serving.

Serves 4


Photo: rakratchada torsap