Angel Hair Pasta with Shrimp and Basil
Shrimp cooked in garlicky oil with burst cherry tomatoes and white wine, tossed with angel hair and a great deal of fresh basil. Angel hair cooks in about three minutes, so everything else has to be finished before it goes in the water.
- Prep20 min
- Cook20 min
- Total40 min
- Serves6
AI-generated illustration
Contains:alcoholdairyglutenshellfish
Ingredients
Method
- Peel and devein the shrimp, pat them dry, and season them with 1/2 teaspoon of the salt. Put a large pot of well-salted water on to boil.
- Warm the olive oil in a wide skillet over medium-high heat, add the shrimp in a single layer, and cook 1 minute per side, until just opaque and curled into a loose C. Lift them out; a tight O means overcooked.
- Lower the heat, add the garlic and crushed red pepper flakes to the same pan, and cook 1 minute until fragrant, then add the cherry tomatoes and the remaining 3/4 teaspoon salt and cook 5 minutes, pressing them with a spoon until they burst and release their juice.
- Pour in the dry white wine and simmer 3 minutes, until reduced by half, then swirl in the butter until the sauce turns glossy.
- Boil the angel hair pasta for 2 to 3 minutes, until barely tender, reserve 1 cup of the water, and drain. Add the pasta straight to the skillet with 1/2 cup of the pasta water and toss for 30 seconds.
- Return the shrimp with any juices, fold in the basil, fresh lemon juice, and black pepper, and serve at once with the Parmesan.
Notes
- Angel hair goes from underdone to mush in under a minute. Set a timer and taste a strand at two minutes.
