Angel Hair Pasta With Basil & Shrimp
|Uncooked dried angel hair pasta||8 Ounce (Very Thin Spaghetti)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Finely chopped fresh garlic||1 Teaspoon|
|Raw shrimp||1 Pound, shelled, deveined, rinsed (40 To 45 Medium Pieces)|
|Canned italian-style tomatoes||56 Ounce, drained, cut up (Two 28 Ounce Cans)|
|Dry white wine/Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped basil leaves||3 Tablespoon|
|Freshly grated parmesan cheese||1 Tablespoon|
Prepare pasta according to package directions.
Drain; toss with 1 tablespoon oil.
In 10-inch skillet add remaining oil and garlic.
Cook over medium high heat, stirring constantly, until garlic is tender (30 to 60 seconds).
Add shrimp; continue cooking, stirring constantly, until shrimp turn pink (1 to 2 minutes).
Remove shrimp; set aside.
Stir in all remaining ingredients except Parmesan cheese.
Continue cooking, stirring occasionally, until liquid is reduced by half (7 to 10 minutes).
Add shrimp; continue cooking until shrimp are heated through (2 to 3 minutes).
Serve over hot cooked pasta with Parmesan cheese.