1/4 cup light olive oil
1 (8 ounce) package angel hair pasta
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
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 cheese.

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