As I was walking through the supermarket the other day, I passed the meat counter. The friendly butcher asked if I needed anything and that’s about the moment that I spotted some beautiful shrimp on sale. I quickly asked for a pound of those curled beauties, not knowing what the end result would be. The newly found treasure was placed in the cart and I continued on my way. Without a conscious effort, I started to place in my basket the makings of a fabulous meal: Fresh basil, garlic, shallots, Italian diced tomatoes, and angel hair pasta.
When I got home, I opened up a bottle of our favorite white wine and went right to work on this simple dinner. While I have never made this meal before, I knew that it would be delicious. How could it not with all of these fresh ingredients? As the shallots and garlic sautéed, Dan’s interest was clearly peeked. Just before meal times, our children often ask, “What’s cooking and when will dinner be ready?” It was only a matter of a few short minutes that Dan started to sound like one of our boys – not that I minded. True to form and before I knew it, his camera appeared and a Platter Talk post was born.
A glass of wine for the cook and another for his best friend and life partner. Great conversation began and the house filled with wonderful aromas. This meal went together quickly, but the indelible evening that we shared will remain in our memories for a long time to come. -Scott
Garlic and Basil Shrimp over Angel Hair Pasta
- 1/4 cup Olive Oil
- 4 Garlic cloves finely chopped
- 1 small shallot finely chopped
- 1 lb raw shrimp cleaned and deveined
- 1 28 oz Diced Italian tomatoes
- 1/4 cup fresh basil chopped
- 3 oz tomato paste
- 1/2 cup white wine
- salt and pepper to taste
- grated Parmesan cheese for garnish
- Angel hair pasta
- Over medium heat, add olive oil to a saute pan.
- Place the garlic and shallots in pan and cook for approximately 2 to 3 minutes. Make certain to stir the garlic and shallots so that they will not burn.
- Add shrimp and cook for 3-5 minutes.
- When shrimp have firmed and become slightly pink, remove from the pan and place to the side.
- Stir into the pan the tomatoes, tomato paste, basil, white wine and salt and pepper.
- Cook for approximately 8 -12 minutes. Your sauce should slightly thicken.
- Place the shrimp back in the pan and allow to reheat for 2-3 minutes, or until the shrimp are warm.
- In a stock pot, cook angel hair pasta according to directions on the box.
- When the angel hair pasta is cooked, strain in a colander and rinse with cold water.
- Plate the pasta and sauce and garnish with Parmesan cheese and some additional chopped basil.