This is my second Foodie Friday hosted by Designs by Gollum. I can't wait to see what everyone has on their menu this week.
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
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan
|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 shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta.|
Sprinkle with Parmesan cheese. Makes 4 servings.
Serve with a nice glass of white wine and a crusty loaf of fresh Italian bread.