Garlicky Shrimp Pasta with Fresh Tomato and Basil

A few days ago I made a vat of Mojo de Ajo (slow roasted garlic in olive oil with salt, lime juice and hot pepper flakes) after watching another outstanding episode of Rick Bayless' "MEXICO: One Plate At A Time".  Ever since that night after I slathered it over my steak and asparagus, I have been contemplating the multitude of ways I could incorporate this garlicky deliciousness into other dinner time delicacies.  Garlic Shrimp and Pasta was the winner of this round but, no worries, there will be plenty of other opportunities for other tasty treats to be transformed by this elixir.

Once the Mojo de Ajo  is made and waiting patiently in the refrigerator, the rest of this meal barely takes any longer than the time to cook the pasta.  In fact, the first step is to get the pasta water up to a boil and cook the pasta according to the directions on the package.  Meanwhile, peel approximately 1/4 - 1/3 pound of wild USA shrimp per serving.  Heat a large skillet over relatively high heat with a tablespoon or two of the oil from the jar Mojo de Ajo and add the shrimp to the pan.  Toss and bathe the shrimp with the oil until just about cooked through.  Add the pasta to the skillet with a few spoonsfuls of the roasted garlic and toss well to combine.  Remove from the heat and incorporate one chopped ripe tomato, a sprinkle of coarse sea salt, a few grinds of pepper and a handful of fresh torn basil.   A perfect summer meal!