Angel Hair Pasta with Basil and Shrimp
alt.cooking-chien/Rich Benner (1999)

This is the type of dish that you go to a good restaurant and plunk down your hard-earned money for; but, it's easy to make and delicious!

1 (8 oz) package uncooked, dried angel hair pasta or vermicelli
1/4 cup olive oil or vegetable oil
1 tsp finely chopped fresh garlic
1 lb (40-50) medium fresh or frozen raw shrimp, shelled, deveined, rinsed
2 cans (28 oz each) Italian-style tomatoes, drained, cut-up
1/2 cup dry white wine or chicken broth
1/4 cup chopped fresh parsley
3 tbsp torn fresh basil leaves*
freshly grated parmesan cheese

Prepare pasta according to package directions. Drain; toss with 1-Tbsp oil. Keep warm.

In 10-inch skillet, add remaining oil and garlic. Cook over medium heat, stirring constantly, until garlic is tender (30 to 60 seconds).

Add shrimp; continue cooking, stirring constantly, until shrimp turn pink (1 to 2 minutes). Remove shrimp; set aside. Stir in all remaining ingredients except parmesan cheese. Continue cooking, stirring occasionally, until liquid is reduced by half (7 to 10 minutes).

Add shrimp; continue cooking until shrimp are heated through (2 to 3 minutes). Serve over cooked pasta; sprinkle with Parmesan cheese.

*2-Tsp dried basil leaves can be substituted for 3-Tbsp torn fresh basil leaves.