Ingredients
12 ounces uncooked angel hair pasta1/2 cup all-purpose flour2 tablespoons grated Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined 3 tablespoons butterSAUCE:2 tablespoons olive oil1 small shallot, chopped5 garlic cloves1 cup dry white wine2 cups heavy whipping cream2 plum tomatoes, diced6 fresh basil leaves, thinly sliced1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, combine flour, Parmesan cheese, salt and pepper in a shallow dish. Add shrimp; turn to coat, shaking off excess flour mixture. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm.
In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, Parmesan cheese, salt and pepper.
Drain pasta. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and if desired, additional basil.
