Angel Hair Pasta with Shrimp and Basil

Aaron made this for dinner on Sunday. He omitted the wine, and halved the recipe for the same amount of noodles. We didn't have Italian style tomatoes, so he added some Italian seasoning to the tomatoes and about 1/2 tsp salt. Again, no Angel hair, but a little fettuccine and spaghetti. We topped it with Parmesan cheese, but I forgot to do it before the photo. Hey at least I remembered to take one! I love digital cameras. Both David and Timothy wanted me to take one of their food. And I did, then deleted them. They didn't turn out very well.

Angel Hair Pasta with Shrimp and Basil

• 1/4 cup olive oil, divided
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon chopped garlic
• 1 pound large shrimp - peeled and deveined
• 2 (28 ounce) cans Italian-style diced tomatoes, drained
• 1/2 cup dry white wine
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons freshly grated Parmesan cheese

1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.