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From the Kitchen: Shrimp & Basil Pasta

April 3, 2009

Here is one of my favorite recipes – it is not only quick and easy, it’s also healthy and yummy in the tummy!  You really can’t ask for anything better, can you?  I got the original recipe from, which is one of my favorite sources for recipes.  I cannot recommend them enough!

So here’s what the fam had for dinner at our place tonight!
Shrimp & Basil Pasta
Prep Time: 10 min
Cook Time:  20 min
Yield: 4 servings
1/4 cup olive oil, divided
1 (8oz) package whole wheat angel hair or thin spaghetti
1 large clove garlic
1lb large peeled & deveined shrimp (I buy a bag of frozen shrimp & then thaw – perfect!)
2 (14.5oz) cans Italian-style diced tomatoes, undrained
1/2 cup dry white wine
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh basil
3 tablespoons freshly grated Parmesan cheese
1.  Bring large pot of water to boil, adding 1 T olive oil.  Cook pasta according to package, until al dente.  
2. Heat remaining oil in 10 inch skillet over medium heat. Cook garlic, stirring constantly, until garlic is tender, about 1 minute.  Do not let garlic burn! Add shrimp, and cook 3 to 5 minutes.  Remove shrimp from skillet, and set aside.
3. Stir tomatoes, wine, parsley and basil into skillet.  Continue cooking, stirring occasionally, until liquid is reduced by half, about 8 to 12 minutes.  Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes.  Serve shrimp mixture over pasta, sprinkling with Parmesan cheese.
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