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Angel Hair Pasta with Texas Shrimp and Basil
6 ounces dry angel hair pasta
5 large cloves garlic, peeled and minced
3 tablespoons extra virgin olive oil, divided
4 large ripe tomatoes, cores removed
1 teaspoon salt
½ pinches ground black pepper
2/3 cup dry white wine
12 large Texas shrimp, peeled and deveined
10 large fresh basil leaves
Cook the pasta in salted boiling water ahead of time; drain and set aside. Most angel hair pasta cooks easily in about 2 minutes, but consult the package on your brand to make sure. It should be cooked “al dente,” or just slightly underdone.
In a large sauté pan, cook the garlic in half of the olive oil over medium heat just until it begins to sizzle, then tear the tomatoes apart by hand and add them to the pan. Turn the burner to high, then season the tomatoes with salt and pepper and add in white wine. Allow the sauce to reduce until it begins to thicken slightly (about 4–5 minutes). Add the shrimp and cook for 3–4 minutes, until the shrimp have turned pink and begun to curl. Tear the basil leaves by hand or cut into strips and stir into the sauce. Add the cooked pasta to the sauce and toss a few times to coat. Let the pasta finish cooking for 1 minute in the sauce. Use tongs to transfer the pasta to a large bowl and top with the sauce and shrimp. Drizzle the remaining olive oil on at the last second before serving.
Serves 4
