1 large clove garlic, finely chopped
3/4 pound fresh, ripe tomatoes, seeded and coarsely diced
? cup olive oil
1/4 teaspoon crushed red pepper, or to taste
? teaspoon dried basil
? teaspoon dried oregano
? teaspoon salt, or to taste
freshly ground black pepper
? cup freshly grated Parmesan
1 pound raw shrimp, peeled and deveined
? cup chopped flat-leaf parsley
? cup chopped fresh basil
Grated zest of 1 medium lemon
Combine first nine ingredients (through Parmesan) and set aside. Keep at room temperature while pasta cooks. Cook pasta until almost al dente. Add shrimp and cook 1-2 minutes more, until shrimp turn opaque. Drain and toss with sauce. Sprinkle with parsley, fresh basil, and lemon zest.
Recommended pasta: 8 ounces penne, linguine, or spaghetti.