Also *most of the time I cook for two so this recipe is for two so if there are more of you double it or triple it... Just know that we are sauce people so if you aren't you may want to make the same amount of sauce.
INGREDIENTS (Nutrition)
2 table spoons olive oil
1/2 package angel hair pasta
2 Big teaspoons of chopped garlic (we love garlic!)
2 handfuls of uncooked shrimp
2 (14.5 ounce) cans Italian-style diced tomatoes, drained
1/4 cup dry white wine
1/4 cup chopped parsley
1 handful of fresh basil - chopped
2 table spoons olive oil
1/2 package angel hair pasta
2 Big teaspoons of chopped garlic (we love garlic!)
2 handfuls of uncooked shrimp
2 (14.5 ounce) cans Italian-style diced tomatoes, drained
1/4 cup dry white wine
1/4 cup chopped parsley
1 handful of fresh basil - chopped
1/4 cup of pine nuts
Red Pepper Flakes to your own desired spiciness level
Red Pepper Flakes to your own desired spiciness level
* I also wanted to add capers but didn't have any but I think a few capers would have complimented the dish beautifully!
DIRECTIONS
1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat 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.
3. Stir tomatoes, wine, parsley, basil, pine nuts, red pepper flakes and capers 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.
DIRECTIONS
1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat 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.
3. Stir tomatoes, wine, parsley, basil, pine nuts, red pepper flakes and capers 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.
For our veggie I cut up an avocado and put some bay shrimp on top and sprinkled it with some balsamic vinaigrette.
ENJOY!
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