Ingredients
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh basil, plus extra leaves for garnish
2 teaspoons dried oregano
Juice of 1 lemon
1 teaspoon lemon zest
1 tablespoon sugar
½ cup dry white wine
1 (28-ounce) can chopped San Marzano tomatoes
¾ pound angel hair or capellini pasta
20 uncooked large shrimp, peeled and deveined
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Instructions
- Heat oil in a large skillet over medium heat. Add garlic, cook for 1 minute, then add chopped basil, oregano, lemon juice, zest, and sugar. Cook for about 1 minute longer until aromas develop.
- Turn up the heat to medium-high, add wine, and let simmer for 1 minute. Add the tomatoes, stir, and let simmer for 15 minutes until sauce thickens.
- Meanwhile, boil water in a large pot and cook pasta for 1 minute less than the package instructs. Strain in a colander and set aside.
- Add shrimp to sauce and cook in the sauce for the last 3 minutes of cooking time.
- Divide pasta among 4 bowls and top with sauce and shrimp. Season with salt and pepper. Garnish with extra basil leaves and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 4
