Recipe by PAL
"If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete."
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olive oil, divided
1 (8 ounce) package
angel hair pasta
large shrimp - peeled and deveined
2 (28 ounce) cans
Italian-style diced tomatoes, drained
dry white wine
chopped fresh basil
freshly grated Parmesan cheese
Very good! I doubled the pasta and garlic (8 oz. pasta is not enough for all the tomatoes called for, and the dish needed more flavor), and found that this dish really needed more shrimp (will use 2 lbs. next time). I didn't add oil to the pasta while boiling (simply not necessary), and I used only 1/8 cup oil in the sauce to cut down on the fat. Using fresh herbs is key! If you add the shrimp in Step 2 as written, they will be extremely overcooked. Add them to the finished sauce that is still simmering (along with 1/2 tsp. salt and 1/8 tsp. pepper), and they will cook in 2-3 minutes. Thanks for the recipe!
This was OK (just OK...). It was a bit bland and boring.... It called for WAY too many tomatoes. The sauce did not adhere to the pasta. The shrimp did not absorb the garlic flavor (very subtle) and had a somewhat "fishy" taste to them (first time this has ever happened to me). I didn't really taste the basil or parsley, so I don't know if buying fresh (which is much more expensive) is worth it. This is a good "base" recipe. If I ever make this dish again, I'll use HALF the amount of tomatoes called for (be sure to use Italian seasoned tomatoes...the dish is lacking flavor to begin with), maybe add some red pepper flakes to spice things up a bit, prepare with red wine (I like red better than white - it adds depth), serve over linguine instead of angel hair pasta (linguine noodles have more surface area to absorb the sauce) and maybe add scallops or sub chicken breast (even breaded breasts would work) for the shrimp. Subbing chicken for shrimp reminds me of TGI Friday's chicken bruschetta pasta dish (which I DO like). I also think that garlic bread would be a nice complement (I served my pasta with plain Italian bread - another bland flavor). We'll give this one more try - with my modifications. Thanks!
I made this the other night, and I must say it's the best dish I've made all year. It was HEAVENLY. I used lemon basil and parsley that I grew myself, and added around 1/4 cup of heavy cream and about 2 Tbsp. tomato paste to make a more creamy sauce. I only used one 28 oz. can of tomatoes, and I think next time I'll use three 14 oz. cans. I think I forgot to drain the tomatoes, so it took a bit longer to cook down, but the flavor was incredible. This is an excellent dish for company, and it was just as good reheated the next day. This recipe rocks, Pat! Thanks for sharing. :)
Pretty good but I have a question - I used 3(15oz)cans of Italian diced tomatoes. The instructions say that they s/b "drained" - but then when it comes time to add the white wine, it says to simmer until liquid is reduced by half. What liquid? When drained and mixed together w/ the wine, there's barely any liquid to begin with. Yes, the tomatoes naturally release a little liquid but when they're drained, its not much. In fact, I added half a can of tomato sauce just so the mix would cover the noodles properly. I understand that maybe this isn't supposed to be a "saucy" recipe but w/out some, it would be really dry. Next time, I'll try it but not drain all the tomatoes. It was still very tasty, which is why I feel the dish is justified to try again. Also, when sauting the garlic, I added a couple TBLS of minced onion and put parmesan over each serving.
Fantastic dish! I added a bit of extra garlic and some red pepper flakes and I left out the white wine because I didn't have any, but this was so good!!! I ate it until I couldn't eat any more, and the leftovers the next day had my coworkers drooling.
This was surprisingly good. I only used 1 28 oz. can of tomatoes and that was plenty. My husband is not a seafood lover and he said he'll eat this again!!!! I forgot to add that I omitted the parsley and substituted fresh basil.
Well, I usually do not review recipes unless I find one that is really worthy of my time...this one takes the prize! This recipe is sooooo good!!! I used Bucatini instead of Angel Hair, and dried Basil for the fresh (couldn't get fresh here), everything else was the same and it was FANTASTIC! Thanks!
This recipes is absolutely DELICIOUS and EASY! I also add a little frozen spinach towards the end (so it doesn't cook too long). As a tip, using the frozen or unfrozen raw deveined shrimp from the grocery store is easiest. This has become my "specialty dish" amongst family & friends and I am by far a chef.
* Percent Daily Values are based on a 2,000 calorie diet.
Angel Hair Pasta with Shrimp and Basil
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 163
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