Shrimp, Tomato & Basil Pasta

This dish is great because you can make a lot of it and it keeps very well for a few days. Or invite several friends and family over and you have a meal that won't disappoint. Best of all, it's a fairly simple recipe, but the flavors are complex and delicious.

Ingredients:
- 1 pound spaghetti or angel hair
- 1.5 pounds shrimp, peeled, uncooked
- 6 fresh Roma tomatoes, chopped (seeds removed)
- 12 basil leaves, chopped
- 12 garlic cloves, smashed and chopped
- 1 small onion, diced
- olive oil
- 1/2 cup feta cheese
- 1/2 cup Parmesan cheese
- crushed red pepper
- salt
- pepper
- garlic powder

To Make:
Begin by boiling your pasta according to the package, depending on which type you choose will determine the cooking time. Remember to always salt the water and always cook your pasta al-dente (firm to the bite).

In the meantime, in the biggest saute pan you have, drizzle heavily with olive oil and begin sauteing the onions and garlic. Season with salt and pepper. After about 5 minutes, add in the shrimp and season those with salt and pepper and garlic powder. Saute the shrimp until they are almost done. While the shrimp are cooking, add in the fresh tomatoes and half of the chopped basil leaves. Season the tomatoes with salt, pepper, 1 tablespoon of crushed red pepper and add about a half cup more of olive oil. (You are building the sauce right now and it needs to be enough to stand up to the pasta)

Add in the feta and Parmesan cheeses. Once the pasta is cooked, do not drain it, take it out of the water with tongs and place it directly into the saute pan. This also helps to create a fantastic sauce and helps all of the flavors to bind to the pasta. Scoop 2 scoops of the pasta water into the saute pan. Mix together, and cover with a lid for about 1 minute.

Empty into a large pasta bowl and allow the sauce and shrimp to fall right over top of the pasta so it can sink down through out. Top with fresh basil and extra Parmesan cheese.

Serve while hot.