The combination of pasta and shrimp has never steered us wrong, either in terms of easy-to-make or the incredibly delicious results. This dish is no different; a classic combination of garlic and herbs pair in a sauce with the juicy pomodoros. (That's Italian for tomato, in case you haven't guessed.) Served with a garlic Parmesan bread and those succulent little crustaceans, this is a meal that will both fit and fill your highest expectations.
Halve baguette lengthwise. Mince garlic. Core tomatoes and cut into ½" dice. Stem and coarsely chop basil. Pat shrimp dry, and place into a mixing bowl. Season with half the Parmesan (reserve remaining for garlic bread) and ¼ tsp. pepper. Toss to coat and set aside.
Make the Garlic Bread
Place baguette halves on prepared baking sheet. Top with 2 tsp. olive oil, half the garlic (reserve remaining for sauce), and remaining Parmesan. Cook until bread is a light golden brown, 7-10 minutes. While garlic bread cooks, boil pasta.
Boil the Pasta
Place pasta into boiling water and cook until al dente, 7-10 minutes. Reserve ¼ cup pasta water. Drain pasta in a colander and rinse briefly to prevent pasta from sticking. Set aside. While pasta boils, cook shrimp.
Cook the Shrimp
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook until browned and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.
Make the Pomodoro Sauce
Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, remaining garlic, and oregano to hot pan. Stir constantly until aromatic, 30 seconds. Add reserved pasta water, bring to a boil, and reduce by half, 2-4 minutes. Add tomatoes and return to a boil. Remove from burner and stir in butter and basil (reserve a pinch for garnish). Season with a pinch of salt and pepper.
Finish the Dish
Toss shrimp and pasta with sauce. Plate dish as pictures on front of card, garnishing pasta with reserved basil and serving garlic bread on the side. Bon appétit!