|1⁄4 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|
|1⁄2 cup dry white wine|
|1⁄4 cup parsley, chopped|
|3 tbsp fresh basil, chopped|
|3 tbsp parmesan cheese, freshly grated|
- 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.
Source : allrecipes.com