I wanted a shrimp dish, and this one was recommended to me by one of the ladies on the CT board of thenest.com. Exactly the type of thing I was looking for!
INGREDIENTS:
-1/4 cup olive oil
1 (8oz) package angel hair pasta
-1 tsp chopped garlic
-1 lb large shrimp, peeled and deveined
-2 (28 oz) cans Italian style diced tomatoes, drained
-1/2 cup dry white wine
1/4 cup chopped parsley
-3 tbsp chopped fresh basil
-3 tbsp freshly grated Parmesan cheese
DIRECTIONS:
-Bring a large pot of water to boil, and add 1 tbsp 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 3-5 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, 8-12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2-3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
COMMENTS:
-2 big cans of diced tomatoes seemed like a lot to me, so I only bought one. While this was a good amount in the end, I can see how 2 cans would not have been too much. So if you enjoy tomatoes, do go with the whole 2 cans.
-Overall this was a pretty light and healthy meal. A nice variation on the other shrimp/pasta meals we've done in the past.
2 comments:
This one was good too. It was very light and would make a good summer meal. Well done my wife!!!
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