Evening All,

This is a really good pasta recipe I received from a friend. I suggest a few minor changes, either one less can of tomatoes of let it really simmer down and reduce. I serve it with Garlic toast and a nice green salad. Enjoy!

PS: I cheated last time and added pre-cooked shrimp at the last minute, it still tasted great :)

1 (8 ounce) package angel hair pasta
1/4 cup light olive oil
1 teaspoon chopped garlic
1 pound large shrimp - peeled and deveined
4 (14.5 ounce) cans stewed tomatoes
1/2 cup dry white wine
1/4 cup chopped parsley
3 tablespoons chopped fresh basil
3 tablespoons grated Parmesan cheese

Combine water with 1 tablespoon oil in a large pot, boil. Add pasta to rapidly boiling water, cook until al dente. Drain well. To keep pasta from sticking rinse it quickly with cold water, drain well.

Heat remaining oil and garlic in a 10 inch skillet. Cook over medium heat, stirring constantly until the garlic is tender (approximately 60 seconds). Do not let the garlic burn. Add shrimp and continue stirring until shrimp turn pink. Remove shrimp from the skillet and set them aside.

Stir tomatoes, wine, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half (8 to 12 minutes). Return shrimp to the skillet and continue cooking until the shrimp are heated through (2 to 3 minutes). Serve the shrimp mixture over the pasta. Sprinkle generously with Parmesan cheese and serve immediately.

Serves 4