Servings/Yield: 4 servings


¼ cup light olive oil

1 (8 oz) pkg angel hair pasta

1 tsp. chopped garlic

1 lb. lg shrimp, peeled and deveined

2 (28 oz) cans Italian-style diced tomatoes, drained

½ cup dry white wine

¼ cup chopped parsley

3 Tbsp. chopped fresh basil

3 Tbsp. grated Parmesan cheese


Add 1 Tbsp olive oil to a large pot of lightly salted water, and bring to a boil. Add pasta, and cook until al dente; drain. To keep the pasta from sticking together, rinse it quickly with cold water.

Heat remaining olive oil in a 10 inch skillet. Cook garlic over medium heat, stirring constantly until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and continue stirring until pink, about 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. Return shrimp to the skillet, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Top with Parmesan cheese.

© Barbara Deitch 2020