Angel Hair Pasta with Shrimp and Basil

Angel Hair Pasta with Shrimp and Basil

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"If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete."
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35 m servings 527 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.


  1. 1126 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 subt...

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 ...

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 a...

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 sim...

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, ...

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 dr...

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...

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 t...

This is an excellent shrimp dish! I made half of this recipe last night for Hubs and me, but I went about it a little differently. I began by sautéing the garlic in the oil (using only 1 T. of...

I thought these were good, but not THAT great, however, my family loved and raved about how wonderful it was, I had to make it again the next night! I also used only one can of tomato and it yi...

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