Ingredients
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1/4 cup (Divided) Olive Oil
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1 (8 ounce) package angel hair pasta
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1 teaspoon (Chopped) Garlic
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1 pound uncooked large shrimp, peeled, deveined
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2 (28 ounce) cans Italian-style diced tomatoes, drained
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1/2 cup dry white wine
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1/4 cup (Chopped) parsley
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3 tablespoons (Chopped) fresh basil
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3 tablespoons freshly grated Parmesan cheese
Directions
Steps
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1
Done
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Step 1Bring 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. |
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2
Done
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Step 2Heat 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. |
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3
Done
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Step 3Stir 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. |
