Ingredient

Pasta

• 12 oz uncooked angel hair pasta

Shrimp Coating

• ½ cup all‑purpose flour

• 2 Tbsp grated Parmesan cheese

• ½ tsp salt

• ¼ tsp pepper

Shrimp

• 1½ lbs uncooked shrimp (26–30 per lb), peeled and deveined

• 3 Tbsp butter

Creamy Basil Sauce

• 2 Tbsp olive oil

• 1 small shallot, chopped

• 5 garlic cloves

• 1 cup dry white wine

• 2 cups heavy whipping cream

• 2 plum tomatoes, diced

• 6 fresh basil leaves, thinly sliced

• ½ tsp salt

• ¼ tsp pepper

• 2 Tbsp grated Parmesan cheese

Directions

1. Cook the Pasta Cook the angel hair pasta according to package directions. Drain and keep warm.

2. Coat the Shrimp In a shallow dish, combine the flour, Parmesan, salt, and pepper. Add the shrimp, turning to coat and shaking off any excess.

3. Cook the Shrimp In a large skillet, melt the butter over medium heat. Add the coated shrimp and cook, stirring, until they turn pink, 3–5 minutes. Remove shrimp from the skillet and keep warm.

4. Build the Sauce In the same skillet, heat the olive oil over medium heat. Add the shallot and cook until tender, 2–3 minutes. Add the garlic cloves and cook 1 minute longer. Pour in the white wine; bring to a boil. Reduce heat and simmer, uncovered, until reduced by about half, 3–4 minutes.

5. Add Cream & Thicken Stir in the heavy cream and simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard the garlic cloves.

6. Finish the Sauce Stir in the diced tomatoes, basil, salt, pepper, and grated Parmesan.

7. Serve Spoon the creamy basil sauce into shallow dishes. Top with the angel hair pasta and shrimp. Add extra basil if desired.

Nutrition Facts —

Per Serving

Calories: 720–820 Total Fat: 42–50 g Saturated Fat: 22–27 g (heavy cream + butter) Cholesterol: 180–220 mg Sodium: 520–650 mg Total Carbohydrates: 52–60 g Fiber: 2–3 g Sugars: 4–6 g Protein: 28–34 g