Angel Hair Pasta with Shrimp and Basil

SUBMITTED BY: PAL PHOTO BY: NJMOM

"If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete."

PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese

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DIRECTIONS

Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

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REVIEWS

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Reviewed on Aug. 17, 2003 by SHINDAGRL

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. :)

26 users found this review helpful

Reviewed on Jun. 25, 2008 by KRANEY

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!

21 users found this review helpful

Reviewed on Mar. 18, 2003 by CSANDST1

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.

18 users found this review helpful

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