This interesting little tomato sauce recipe with shrimp uses convenient canned tomatoes but adds also some cherry tomatoes, for a more appealing presentation. Everyone knows how well basil mixes with the taste of tomatoes; for this spaghetti sauce recipe I really recommend using fresh basil leaves, for a perfect taste.

Ingredients:

* 1 lb. linguine or spaghetti pasta
* 1/4 cup extra virgin olive oil
* 30 large shrimp, or about 1 and 1/2 lb. peeled and deveined
* 3 cloves of garlic, minced
* 1 tablespoon finely chopped parsley
* 1/2 cup diced canned tomatoes
* 30 cherry tomatoes, halved
* 1/2 teaspoon cayenne pepper
* 24 fresh basil leaves, washed, 20 chopped finely, 4 left whole to decorate each plate
* 2 teaspoons fresh chives, finely chopped
* salt and pepper to taste
* Freshly grated Parmesan, when serving

Preparation, before you begin

a) Heat up the serving plates in the oven at the lowest setting so they are warm at serving time.

Steps to make this recipe:

1) Heat up over high heat half the oil, in a large skillet; reduce heat and cook the shrimp in the oil about 2 minutes, until they are cooked and pink, flipping them occasionally. Salt and pepper. Remove shrimp from pan, place in a bowl and keep warm.

2) Pour the oil remaining in the skillet we cooked the shrimp in; cook the garlic for one minute, then mix in the parsley, cayenne pepper and diced tomatoes. Cook 8-10 minutes, low heat setting, until the tomatoes melt. Mix in the halved cherry tomatoes, simmer 2-3 minutes, then turn the heat off.

3) Boil the linguine or spaghetti in salted water, until al dente, then drain. Pour the drained linguine to the skillet with the sauce and turn the heat back to medium setting, and gently mix to coat the pasta. Put back the shrimp, the chopped basil leaves and the chives. Check seasoning and adjust with salt and pepper to your taste. Serve on the already warmed up plates, then garnish each plate with the basil leaves we did not chop.