Angel Hair with Shrimp, Basil, and Toasted Pine Nuts
Tarah
Serve with a light green salad and Italian bread. It is nice, light, and easy to prepare; a good way to use up basil from the garden.
ingredients
- 1 lb angel hair pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 lbs shrimp, peeled,tails left on, deveined, and rinsed (35 to 40 per lb.)
- 3 tablespoons minced garlic
- 3/4 teaspoon hot chili flakes
- 1/4 teaspoon fresh ground pepper
- salt
- 1 cup dry white wine
- 2 cups fresh basil leaves, slivered
- 1/2 cup toasted pine nuts
directions
- 1
In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
- 2
Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
- 3
Meanwhile, large frying pan over medium-high heat, melt butter with olive oil. Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes. Add wine; stir often until shrimp are opaque. Cook 2 more minutes. Stir in basil.
- 4
Pour shrimp mixture into pan with cooked pasta; mix gently. If mixture is too dry, add reserved pasta-cooking liquid. Divide evenly among 6 wide, shallow bowls. Top with pine nuts and grated cheese.
Source: Tarah
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