Angel Hair Pasta with Shrimp and Basil Recipe -
Angel Hair Pasta with Shrimp and Basil Recipe
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Angel Hair Pasta with Shrimp and Basil
A foolproof shrimp and pasta dish that’s super quick and easy. See more
  • READY IN 35 mins

Angel Hair Pasta with Shrimp and Basil

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2008

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!

Most Helpful Critical Review
Sep 03, 2008

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!

Aug 17, 2003

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. :)

Nov 10, 2003

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.

Jan 18, 2003

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.

Aug 17, 2003

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!

Mar 18, 2003

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.

Jan 19, 2003

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.


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  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 969 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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