READY IN 35 mins

Angel Hair Pasta with Shrimp and Basil

Read Reviews (710)

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

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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

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!

—KRANEY

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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!

—Chef Mickey (aka Mickey)

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1,029 Ratings

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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. :)

—SHINDAGRL

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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.

—DREGINEK

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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.

—CSANDST1

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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!

—ONESHOESAL

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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.

—kholtzman

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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.

—SALINAG

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Nutrition

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.

Nutritional Information

Angel Hair Pasta with Shrimp and Basil

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 527
Calories from Fat: 163

% Daily Value *
Total Fat 18.1g 28 %
Saturated Fat 2.9g 14 %
Cholesterol 176mg 59 %
Sodium 969mg 39 %
Potassium 869mg 24 %
Total Carbohydrates 46.7g 15 %
Dietary Fiber 5.5g 22 %
Protein 34g 68 %
Sugars 11.2g
Vitamin A 79 %
Vitamin C 62 %
Calcium 31 %
Iron 135 %
** Thiamin 4 %
** Niacin 90 %
** Vitamin B6 9 %
** Magnesium 18 %
** Folate 28 %

* 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.