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!
- 453.59 g angel hair pasta
- 29.58 ml olive oil
- 29.58 ml butter
- 680.38 g shrimp, peeled,tails left on,deveined,and rinsed (35 to 40 per lb.)
- 44.37 ml minced garlic
- 3.69 ml hot chili flakes
- 1.23 ml fresh ground pepper
- 236.59 ml dry white wine
- 473.18 ml fresh basil leaves, slivered
- 118.29 ml toasted pine nuts
- 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.
- Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
- Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
- Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
- Add wine; stir often until shrimp are opaque.
- Cook 2 more minutes.
- Stir in basil.
- Pour shrimp mixture into pan with cooked pasta; mix gently.
- If mixture is too dry, add reserved pasta-cooking liquid.
- Divide evenly among four wide, shallow bowls.
- Add salt to taste.
- Top with pine nuts.
- And Grated cheese.
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.
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.
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.