In a medium frying pan add olive oil and garlic cook for approximately 30 seconds, then add the shrimp, tomatoes, parsley, oregano, salt, hot pepper flakes and basil, stir to mix, cook on low to medium heat for approximately 8-10 minutes (stirring occasionally) until shrimp is cooked (until shrimp is pink and opaque) and sauce has thickened.
Add cooked pasta and 3-4 tablespoons of pasta water. Toss and cook on medium high for about 30 seconds. Serve immediately. Enjoy!
Notes
Either fresh or frozen small or medium sized shrimp is best to use in this shrimp pasta recipe. Shrimp are measured in pounds and for this recipe I used 3 1/2 ounces of small shrimp. You will want to buy peeled and deveined shrimp. Frozen shrimp may be labeled ‘easy peel’ which indicates that it is already peeled, deveined and recipe ready!Store any leftover pasta in an airtight container in the refrigerator. It will 2-3 days in the fridge. I don’t recommend freezing.