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
1. Heat oil in a large skillet over medium low 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.
2. Turn the heat to medium-high, add wine, and let simmer for 1 minute. Add the tomatoes, stir, and let simmer for 15 minutes until the sauce thickens.
3. 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.
4. Add shrimp to the sauce and cook in the sauce for the last 3 minutes of cooking time.
5. Divide pasta among four bowls and top with sauce and shrimp. Season with salt and pepper. Garnish with extra basil leaves and serve.
Notes
Tip: Save time by always buying your shrimp peeled and deveined.
How to buy the best shrimp:
1. Smell it. The aroma should not be fishy. If it’s fishy, it’s old.
2. Check the texture. It should be firm, not limp.
3. To guarantee ultimate freshness, ask your fishmonger when the shrimp came in.
