𝗕𝗿𝘂𝘀𝗰𝗵𝗲𝘁𝘁𝗮 𝗦𝗵𝗿𝗶𝗺𝗽 𝗣𝗮𝘀𝘁𝗮
You’re going to be making this satisfying shrimp pasta all summer long.
✔️1 lb. angel hair
✔️2 tbsp. extra-virgin olive oil, divided
✔️1 lb. medium shrimp, peeled and deveined (thawed if frozen)
✔️1 tsp. Italian seasoning
✔️Freshly ground black pepper
✔️3 cloves garlic, minced
✔️2 c. chopped tomatoes
✔️1/4 c. heavy cream
✔️1/4 c. freshly grated Parmesan, plus more for garnish
✔️Fresh basil, for garnish
🍲In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and set aside.
🍲In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add shrimp and season with Italian seasoning, salt, and pepper. Cook until pink and fully cooked through, 2 to 3 minutes per side, then set aside.
🍲To skillet, add remaining tablespoon oil. Add garlic and cook until fragrant, 1 minute. Add tomatoes and cook 2 minutes more, then stir in heavy cream and Parmesan. Let simmer, 2 minutes. Add cooked angel hair and shrimp and toss until combined.
🍲Garnish with basil and serve.