This meal of shrimp and pasta with tomato-basil sauce is served over delicate angel hair and is straightforward and tasty.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- ¼ pound angel hair pasta
- 8 tablespoons LAND O LAKES® Butter, divided
- ½ pound uncooked medium shrimp, peeled and deveined
- 5 cloves garlic, minced
- 1 tomato, diced
- 3 tablespoons coarsely chopped fresh basil, plus more for garnish
- 2 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
- Melt 2 tablespoons butter in a large skillet over medium heat. Cook shrimp in hot butter, stirring occasionally, until the meat is opaque and bright pink on the outside, 3 to 4 minutes. Use a slotted spoon to transfer shrimp to a warm plate.
- Cook and stir garlic in the same skillet over medium heat until fragrant, about 1 minute. Add tomato, remaining 6 tablespoons butter, basil, and extra-virgin olive oil. Stir in cooked shrimp.
- Serve over warm pasta and garnish with additional basil.
Nutrition Facts
| Calories | 799 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 297 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 31 g |
| Sodium | 864 mg |
| Sugars | 3 g |
| Fat | 62 g |
| Unsaturated Fat | 0 g |
Reviews
So quick and delicious! I had some mushrooms to use up, so sautéed them first and added the shrimp when the shrooms were nearly done. This is surprisingly light, given all the butter. Will surely make again, with more basil.
Amazing. Tasted so good. Just had a lot of dishes to do. lol
I made a portion of this tonight for myself. I felt bad i didn’t make enough for my husband. LOL. I will make this for him next time. I didn’t have angel hair pasta so I put it on top of some couscous that I added basil to. DELICIOUS!
So delicious! I used cherry tomatoes instead and after they were warm enough, to mash slightly.
It’s 4 stars even though I used less than ideal ingredients. I used frozen cooked shrimp which made it very rubbery and dry (perhaps those types of shrimp needs to be defrosted and gently steamed before adding). I also used spaghetti noodles instead of angel hair, which took away the delicacy of this dish. The overall taste was pretty good but there was so much butter! Next time I will use slightly less butter, uncooked shrimp (maybe even brine them in 1 gallon water and 3/4 cup salt for 2-4 hours before using), angel hair pasta, and double or triple the tomatoes cause we couldn’t get enough of the home grown tomato flavor. Fresh basil also made this dish a winner. This is going into our recipes collection 🙂
I served this with warmed sourdough bread and butter! I put parsley on top to make this dish attractive! It was easy to make and a very Good Friday night movie dish yo share !
I’ve never reviewed a recipe before, but I feel compelled to review this. It’s amazing! amazingly simple, amazingly fresh, and amazingly delicious! I’ve made it a few times now, most recently with canned tomatoes and dried basil because that was what I had on hand, and it was still just as yummy as when it’s made with fresh ingredients. Makes me LOVE to cook!
Excellent recipe. I followed the directions as stated, but added a little mozzarella cheese at the end. Delish!!!! Will make again – often!!!!
My fam loved it. The recipe is very easy and I think it would allow for folks to add more vegetables, such as artichokes. I liked the clean taste that this recipe has. Keeper!!!
Fantastic flavor. So easy to make.
Since I had frozen cooked salad shrimp on hand that I wanted to use, I approached this differently. First sauteed garlic in butter (only 2 tblsp) for 1 min, then added the tomatoes. No fresh basil, so went with the stuff in the tube. Fresh would have been so much better. After that added a little olive oil and a few ladles of the pasta water, then the thawed, cooked shrimp. Very good with a red blend wine on a very cold late fall day!
Outstanding! Prepared for company; everyone raved and wanted the recipe. Did cut the butter down and halved the garlic because of personal preferences, but it certainly didn’t diminish the taste. Also grated Asiago cheese over top. Highly recommend.
Needed a good butter/garlic sauce for tortellini. This fit the bill perfectly!
2-21-2018 ~Simple enough as is, but I went about this just a little differently, which made it even MORE simple. Rather than cooking the shrimp first then removing it and setting it aside, I just drizzled some olive oil and butter in the pan, cooked the tomatoes and garlic briefly, then added the shrimp to the luxurious sauce awaiting it in the pan, cooking just until pink and opaque. Serving this with zucchini ribbons instead of pasta made this a healthier, low-carb option. Five stars all around – for simple, delicious flavor with few ingredients (usually the way that goes!) and ease of preparation. Dinner (or in my case, lunch) served in just a few minutes – and with ingredients I nearly always have on hand.
Followed the recipe exactly, except I replaced the tomato with mushrooms as I didn’t have any tomatoes and forgot to add the oil. Even my picky 4 y/o loved it. He kept saying how good it was and that he was so glad I made this. Can’t get any higher praise than that!
This one is a keeper. Only problem is I should have made double.
Just a quick, simple, yummy way to prepare shrimp! Thanks for a great recipe!
Made this dish a few times now. Love it! Simple yet super yummy!
This was amazing!! I added spinach and artichokes and kept everything else the same, so good!!
Quick easy & delicious!
Easy and delicious!