Tonight I made Angel Hair Pasta with Shrimp from Allrecipes. A lot of the comments said to halve the tomatoes, which I did. They should have halved the parsley too - it was so green. Definitely felt like we were snacking on some greenery. Anyways, here it is... it got a "I'd eat it again" from Lloyd, so that it always a plus! Bon appétit!
Angel Hair Pasta with Shrimp
INGREDIENTS
1/4 cup olive oil, divided
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 freshly grated Parmesan cheese
DIRECTIONS
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.
4. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.