To me there is nothing better than a good dish with some type of seafood. Whether it be shrimp, crabs, scallops, or some type of fish we love it. And if it is a pasta dish – even better. So as I slowly work my way through ‘tons’ of saved recipes from bloggers, magazines, and other sources I tend to focus on seafood and pasta recipes. Like this one:

    Angel Hair Pasta with Shrimp and Basil

The original recipe called for Angel Hair, but I made my own pasta. You could use any pasta.

    1 8 oz package pasta
    1/2 cup light olive oil
    1 tsp chopped garlic
    1 lb large shrimp – peeled and deveined 4 (14.5 oz) cans stewed tomatoes
    1/2 cup dry white wine
    1/4 cup chopped parsley
    3 Tbl chopped fresh basil (my first time to use from my new herb garden)
    3 Tbl grated Parmesan cheese.

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Combine water with 1 Tbl oil in large pot, boil. Add pasta and cook until al dente. Drain well. Rinse well with cold water, drain, and set aside.
Heat remaining oil and garlic in a 10″ skillet.
Cook over medium heat, stirring constantly until the garlic is tender (abt 1 minute).
Add shrimp and continue stirring until shrimp turn pink.
Remove shrimp from skillet and set aside.
Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally until liquid is reduced by 1/2 (8 – 12 minutes)
Return shrimp to skillet and continue cooking until shrimp are heated through (2 – 3 minutes)
Serve shrimp over pasta.
Sprinkle generously with Parmesan cheese. Serve immediately.


This was alright, but not great. If I make it again

    – I will use fresh shrimp instead of frozen (big dif in taste)
    – I will add more garlic
    – I will add salt and pepper which the recipe did not call for
    – I will chop the tomatoes up smaller.

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