Shrimp and pasta make natural partners, the shrimp lending a subtle sweetness and slight saltiness to the starchiness of the tender pasta.

Tomatoes, fresh basil and garlic come to the party, too, making this quick-to-prepare dish a weeknight winner.

Should the petite “tail” shells be removed? I save time by using defrosted frozen shrimp that are shelled and deveined but still have their tail shells in place. I figure that weeknight diners can cut these off, but feel free to remove them before cooking if you prefer.

Yield: 4 servings

INGREDIENTS

1 1/2 pounds medium shrimp, peeled, deveined

Coarse salt, such as kosher, and freshly ground black pepper, to taste

6 teaspoons extra-virgin olive oil, divided use

2 garlic cloves, minced

1 (14 1/2-ounce) can diced tomatoes with juice

2 cups water

3 cups cherry tomatoes, halved

1/2 pound linguine

1 1/2 cups lightly packed, fresh basil leaves, torn into small pieces or chopped, plus extra leaves for garnish

DIRECTIONS

1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high heat. Add shrimp in a single layer; cook until just opaque throughout but not overcooked, turning occasionally, about 3 minutes. Transfer to bowl and set aside. Do not wash skillet.

2. Prepare sauce: To the same skillet, add the remaining 2 teaspoons of oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and juice, along with 2 cups of water. Bring to a boil; reduce heat and simmer, stirring occasionally, until mixture is reduced and saucy, about 15 minutes. Remove from heat and stir in cherry tomatoes.

3. In a large pot of salted boiling water, cook pasta until al dente according to package directions. Drain and return pasta to the pot. Add sauce, shrimp and basil. Toss and season to taste with salt and pepper as needed. Serve immediately, garnished with basil leaves if desired.