1/4 cup light olive oil
1 (8 ounce) package angel
1 teaspoon chopped garlic
1 pound large shrimp
2 (28 ounce) cans Italian
-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese
1) Add 1 tablespoon olive oil to a large pot of lightly salted water, and bring
to a boil. Add pasta, and cook until al dente; drain. To keep pasta from sticking
together, rinse it quickly with cold water.
2) Heat remaining olive oil in a 10-inch skillet. Cook garlic over medium heat,
stirring constantly until the garlic is tender, about 1 minute. Do not let the
garlic burn. Add shrimp, and continue stirring until pink, about 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. Return
shrimp to the skillet, and continue cooking until the shrimp are heated through,
about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Top with Parmesan