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Angel Hair Pasta with Shrimp and Basil

Angel Hair Pasta with Shrimp and Basil

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PAL

If you like the ingredients in the name, you'll love the dish. Freshly grated Parmesan cheese makes it complete.

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Nutrition

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  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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 the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
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Reviews

KRANEY
350
6/25/2008

Very good! I doubled the pasta and garlic (8 oz. pasta is not enough for all the tomatoes called for, and the dish needed more flavor), and found that this dish really needed more shrimp (will use 2 lbs. next time). I didn't add oil to the pasta while boiling (simply not necessary), and I used only 1/8 cup oil in the sauce to cut down on the fat. Using fresh herbs is key! If you add the shrimp in Step 2 as written, they will be extremely overcooked. Add them to the finished sauce that is still simmering (along with 1/2 tsp. salt and 1/8 tsp. pepper), and they will cook in 2-3 minutes. Thanks for the recipe!

SHINDAGRL
210
8/17/2003

I made this the other night, and I must say it's the best dish I've made all year. It was HEAVENLY. I used lemon basil and parsley that I grew myself, and added around 1/4 cup of heavy cream and about 2 Tbsp. tomato paste to make a more creamy sauce. I only used one 28 oz. can of tomatoes, and I think next time I'll use three 14 oz. cans. I think I forgot to drain the tomatoes, so it took a bit longer to cook down, but the flavor was incredible. This is an excellent dish for company, and it was just as good reheated the next day. This recipe rocks, Pat! Thanks for sharing. :)

DREGINEK
179
11/10/2003

Pretty good but I have a question - I used 3(15oz)cans of Italian diced tomatoes. The instructions say that they s/b "drained" - but then when it comes time to add the white wine, it says to simmer until liquid is reduced by half. What liquid? When drained and mixed together w/ the wine, there's barely any liquid to begin with. Yes, the tomatoes naturally release a little liquid but when they're drained, its not much. In fact, I added half a can of tomato sauce just so the mix would cover the noodles properly. I understand that maybe this isn't supposed to be a "saucy" recipe but w/out some, it would be really dry. Next time, I'll try it but not drain all the tomatoes. It was still very tasty, which is why I feel the dish is justified to try again. Also, when sauting the garlic, I added a couple TBLS of minced onion and put parmesan over each serving.