 |
|
|
|
|
- 1 – pound U/12 Ocean Garden® Mexican Shrimp
- 1 – 8 ounce package angel hair pasta
- 1 – teaspoon chopped garlic
- 2 – 28 ounce cans Italian style diced tomatoes, drained
- ½ - cup dry white wine
- ¼ - cup chopped parsley
- 3 – tablespoons chopped fresh basil
- 3 – tablespoons freshly grated Parmesan cheese
|
|
|
|
Angel Hair Pasta with Shrimp and Basil
Makes 4 servings
cuisine: Italian
meal type: Entrée, Kid-Friendly
technique: Sautéed
 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.
|
|
|
|
|
|
|
