Angel Hair Pasta with Shrimp and Basil

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




14 cup olive oil, divided
8 oz package angel hair pasta
1 tsp garlic, chopped
1 lb large shrimp , peeled and deveined
2 can (28 ounces each) Italian-style diced tomatoes, drained
12 cup dry white wine
14 cup parsley, chopped
3 tbsp fresh basil, chopped
3 tbsp parmesan cheese, freshly grated


  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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