Angel Hair Pasta with Shrimp and Basil

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

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1/4 cup olive oil, divided

1 (8 ounce) package angel hair pasta

1 teaspoon chopped garlic

1 pound large shrimp - peeled and deveined

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

1/2 cup dry white wine

1/4 cup chopped parsley

3 tablespoons chopped fresh basil

3 tablespoons freshly grated Parmesan cheese

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.

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.

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.

Angel Hair Pasta with Shrimp and Basil

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