Well, it’s been decided. From here on out, the only pasta for me is Angel Hair. (Unless I come across a recipe that calls for another type.)

This recipe for Angel Hair pasta topped with shrimp and a basil marinara is wonderful. It did seem odd tossing shrimp in a tomato-based sauce. I think my shrimp-in-pasta experiences thus far have been limited to cream sauces. But it was great! Very flavorful. The shrimp had a nice garlic taste while the sauce had a great basil zest to it. As for the noodles, I have no idea what makes Angel Hair so good.

A tip: when cooking the garlic on the stovetop, keep a close eye on it and stir it constantly to prevent burning. I’m telling you, even if you walk away for just a second to, say, switch the TV station from football, the garlic and olive oil will scorch and be unusable.

Shrimp and Angel Hair Pasta
Ingredients
1/4 cup olive oil, divided
8 ounces angel hair pasta
3 tsp. minced garlic
1 lb. large shrimp - peeled and deveined
2, 28 ounce cans Italian-style diced tomatoes, drained
1/4 C. chopped fresh parsley
3 Tbsp. chopped fresh basil
3 Tbsp. freshly grated Parmesan cheese

Directions
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 set aside.

Heat remaining olive oil in a pan over medium heat. Cook garlic, stirring constantly, about 1 minute. Add shrimp and cook for 3 to 5 minutes. Remove shrimp from skillet and set aside.

Stir tomatoes, parsley and basil into the pan. Continue cooking, stirring occasionally, until liquid is reduced by half. Add shrimp and continue cooking for several minutes. Serve shrimp mixture on top of pasta. Top with Parmesan cheese. Serves four.

Sorry no photo available.