Angel Hair with Shrimp, Basil, and Toasted Pine Nuts

Total Time
Prep 15 mins
Cook 15 mins

Angel hair is one of my favorite!! But go ahead and use what you like. This is easy! Quick and Delish!!!!!! Serve with a light green salad and Italian bread!

Ingredients Nutrition


  1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
  2. Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
  3. Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
  4. Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
  5. Add wine; stir often until shrimp are opaque.
  6. Cook 2 more minutes.
  7. Stir in basil.
  8. Pour shrimp mixture into pan with cooked pasta; mix gently.
  9. If mixture is too dry, add reserved pasta-cooking liquid.
  10. Divide evenly among four wide, shallow bowls.
  11. Add salt to taste.
  12. Top with pine nuts.
  13. And Grated cheese.
Most Helpful

One of the best dishes I've had in a long time and hubby AND 4 year old son agreed. The only modifications made were I threw in 1 diced Roma tomato when I added the basil, I omitted the pepper flakes and I used regular spaghetti because I forgot to pick up angel hair but I think I like it better with the spaghetti so I plan on making it the same way next time.

jems1304 July 31, 2011

Just tried this and was very good. My son does not like strong flavors, so I reduced the basil to 1 cup, reduced the garlic and added 1 cup of fresh spinach that I tore up. It was good, but a little too mild - next time, I will put in 1.5 cups of basil and 1 cup of spinach. I served it with a nice salad and everyone enjoyed it.

cindy.kuntzelman June 09, 2014

Halved this recipe and made for DH and my lunch today. It is nice, light, and easy to prepare and a good way to use up basil from the garden. I took the tails off the shrimp before cooking as I knew I wouldnt want to bother with them. Topped the dish with fresh grated parmesan-reggiano.

Dr. Jenny August 23, 2008