Ingredients
2 cups cooked angel hair pasta
2 1/2 tbl. olive oil
1 1/2 tsp. red pepper flakes
3 large or 4 small cloves garlic, sliced
Salt and pepper, to taste
1 bunch scallions (green onions), chopped, white and green parts separated
3 large tomatoes, chopped
3/4 tsp. sweet paprika
1/4 cup dry white wine
2 lbs. shrimp, peeled and deveined.
2 tbl. fresh basil, minced (or 2 tsp. dried basil)
4 tbl. fresh Italian parsley (or 3 tsp. dried parsley)
Instructions
- Cook pasta according to instructions.
- Place heavy large skillet over low heat. Add olive oil and red pepper flakes and cook on low for 10 minutes. Meanwhile, slice garlic cloves in thirds and prepare other vegetables and herbs. Rinse shrimp and pat dry.
- After 10 minutes, add garlic slices, salt, and pepper to oil, and cook on low for 8 minutes. Remove garlic slices, reserving on plate.
- Increase heat to medium and add white part of scallions, sauteing until almost tender, approximately 1 minute. Add tomatoes, green parts of onions, and paprika; saute for 5 minutes.
- Increase heat to high, and once pan is heated up, add wine. Be careful: the wine might cause oil to splatter. Wait 15 seconds and decrease heat to low. Add shrimp, basil, parsley, and reserved garlic slices to the pan.
- Cook on low heat for 7-10 minutes, or until the shrimp is pink and cooked through, stirring shrimp every couple of minutes. Serve shrimp mixture over pasta.
