INGREDIENTS
kosher salt
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
DIRECTIONS
- 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.
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CL::JG
