Prawns, Tomato and Fresh Basil Pasta

Weeee!!! Prawns. Get the biggest size that can fit your budget! It's like eating a big gem when not overcooked. The crunch just makes you smile! It's my favorite meat on pasta. So i cooked a 7 hour brisket and of course a prawn dish to make me even happier! Beef for Steve, Prawns for me! But since it was so good, Steve ate a good number of prawn pieces too! hahah! <3

Ingredients:
12 pcs.   Large Prawns
4 tbsp    Olive oil
1 tbsp    Garlic (minced)
1 can (14 oz)    Diced tomatoes in Juice
36 pcs    Cherry Tomatoes (cut into halves)
1 cup     Grated Mozarella
200 grams Linguine
1 1/2 cup  fresh basil (cut into small pieces)
Rock Salt and Ground Pepper

Procedure:
1. In a large pot of boiling water, cook the pasta until al dente.  Drain and retain the pasta in the pot. Set aside. (Do remember to put in some salt and oil into the water before putting in the pasta)
2. Season the shrimp with salt and pepper.
3. In a large skillet, heat olive oil over high heat. Saute the garlic until just brown. Add the shrimp until opaque on all sides, about 3 minutes (make sure not to overcook). Remove the shrimp into a plate or bowl. Set aside. (retain the oil and the garlic in the pan.)
4. To make the sauce: To the same skillet, add the diced tomatoes with its juice. Add the mozarella and 2 cups water and bring to a boil.
5. Reduce the heat and simmer until the tomatoes have softened. This will take about 15 minutes. Stir occasionally.
6. Remove the pan from the heat and mix in the cherry tomatoes, basil and prawns.
7. Pour the sauce into the pasta and toss. Season with salt and pepper.
8. Garnish with basil on top and Serve!

Yummy!!! <3