This recipe is one of our family favorites.  I made it for J's birthday this week per his request.  Peeling and seeding the tomatoes is a little fussy, but so much better than canned. I find it's best done with a big glass of wine and a little Amos Lee playing in the background.

10 tomatoes, peeled and de-seeded
5 garlic cloves, chopped
2 tablespoons chopped fresh basil
4 ounces mozzarella, packed in liquid
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup chicken broth
1-1/2 pounds shrimp
Angel hair pasta

In a large skillet add olive oil, tomatoes, garlic, basil, chicken broth, salt and pepper. Saute over medium heat until sauce thickens.  Add shrimp and simmer until cooked through.  Break mozzarella into small pieces and add to mixture.  Turn off the heat and cover. 

NOTE: I like to use the pasta you find in the refrigerator section and I boil it in half chicken broth, half water.  It adds a lot of flavor to the meal.

In a large pot boil noodles until cooked through. Drain.  Place pasta on individual plates then spoon tomato and shrimp mixture over the top.

Serves four if you have a salad and bread.

Serves two if you are just having the pasta.

Enjoy.