3 Tbsp. Extra Virgin Olive Oil
3 Cloves Garlic, minced
2lbs. Tomatoes, chopped
1 Tbsp. Lucinda’s®Fresh Tarragon Leaves, minced
2 Lemons (juice of)
1 lb. Fresh Shrimp (peeled and deveined)
1/2 lb. Angel Hair Pasta, cooked
Heat the olive oil in a large non-stick skillet on medium to high heat. Add the garlic and sauté until golden brown. Add the tomatoes, tarragon, half the lemon juice, salt and pepper. Lower heat and simmer until tomato juice is reduced (cooked-off, about 10 minutes). Add the shrimp and cook until they just turn pink. Add the pasta and toss well. Serve sprinkled with lemon juice. Salt and pepper to taste.
Makes 4 servings.