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.
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.
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.
Plate dish as pictured on front of card and garnish with remaining basil. Bon appetit!