Shrimp pasta with tomatoes and basil

• 1/2 pound large shrimp
• 1 cup sun-dried tomatoes marinated in olive oil
• 1/2 cup fresh basil leaves
• 6 ounces linguini
• 2 pinches red pepper flakes
• 3 tablespoons extra virgin olive oil

Heat two quarts or more of salted water in a large pot over high heat.

When it reaches a rolling boil, add the linguini and cook, stirring ocassionally, until al dente.

Meanwhile, shell and devein the shrimp and cut each one into thirds.

Cut each sun-dried tomato in halves or thirds.

Slice the basil leaves into thin strips.

Heat the olive oil in a heavy skillet over high heat.

Add the shrimp and cook, while stirring, until they just turn pink.

Turn off the heat, add the sun-dried tomatoes and pepper flakes and stir to warm through.

Add the basil, stir to incorporate; drain the pasta and divide into individual bowls.

Add the shrimp and tomato mixture and serve immediately.

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