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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great for using up a bumper crop of basil. I loved the addition of green onions in this. Taken from American Profile, a newspaper magazine insert. Ingredients:
1 pound uncooked pasta, any variety (i used angel hair) |
1/3 cup olive oil, divided |
1 garlic clove minced (i used two) |
1 bunch green onion, chopped (white and green parts - i used two bunches) |
3 large roma tomatoes, coarsely chopped |
3/4 cup chopped basil |
2 tbs. butter |
1 pound raw medium shrimp, peeled and deveined |
1 tsp. kosher salt |
Directions:
1. Cook pasta according to package directions. Drain and set aside. (I made the sauce while the pasta cooked.)
2. Heat one tablespoon of the olive oil in a large nonstick skillet over medium heat. Add garlic and cook 15 seconds, stirring constantly. Add green onions, tomatoes, basil, butter and remaining olive oil.
3. Make a well in the center of the skillet. Add shrimp and cook until pink, about 3 minutes (I turned them over halfway through cook time). Do not stir. When shrimp are cooked, stir once and cook one minute longer.
4. Arrange pasta on a serving platter and spoon shrimp and vegetables on top. Sprinkle with salt; toss gently. Top with additional chopped basil, if desired.
5. (370 calories per serving, 14g fat, 18g protein, 43g carbohydrates, 2g fiber, 370mg sodium)
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