Yield: 4 servings
8 ozs of dry angel hair, spaghetti, linguini, or any other long, thin pasta
3-4 Tbsp Flying Olive EVOO of Choice or your favorite combination. My favorite is 1 ¾ Tbsp Garlic + 1/4- 1/2 teaspoon Cayenne Red Chili (really spicy) + 1 Tbsp Butter EVOO. You might also want to try Tuscan Herb or a combination made with this and the others. (Note: the butter flavor is very strong so go easy)
¾-1 pound shrimp, peeled (precooked or raw, see cooking suggestions below)
1 ½ Tbsp minced garlic, less if you don't love garlic
½ cup dry white wine
¼ cup pasta water, reserved
Salt and freshly ground black pepper
2 Roma tomatoes, diced
1 Tbsp chopped basil, more for garnish, torn
A squeeze of lemon juice
Parmesan cheese, shaved
Cook the pasta to al dente, according to the package directions. Drain and set aside reserving ¼ of a cup of the pasta water.
In the meantime, heat to medium-high your Choice of Flying Olive EVOO or Combination of Flying Olive EVOOs in a large skillet. When hot, add the chopped garlic and cook just until it becomes fragrant, about 30 seconds. Add the shrimp. Stir and cook until they are halfway done (it's hard to give a minute count as if they are precooked, this step will take much less time than if they are raw).
Add the wine, salt, and black pepper to the shrimp mixture. When the shrimp are almost cooked, add the tomato, basil, and cooked pasta. Stir to combine. If the pasta is too dry, add the pasta water a tablespoon at a time, until it forms a sauce.
Dish out individual portions and top with shaved Parmesan cheese and a few torn basil leaves.
Submitted by Barb L.