05 Oct ANGEL HAIR, SHRIMP, TOMATOES, AND LEMON
This dish is great because the ingredients are easy to obtain and available year-round. Then there’s the flavor: The lemon zest adds a wonderful citrusy zing to the sweetness of the tomatoes, which is amped up with a bit of sugar. The shrimp adds a wonderful texture.
|Prep Time||6 minutes|
|Cook Time||25 minutes|
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons chopped fresh basil plus extra leaves for garnish
- 2 teaspoons dried oregano
- 1 juice of lemon
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- 1/2 cup dry white wine
- 1 (28-ounce) can chopped San Marzano tomatoes
- 3/4 pound angel hair or capellini pasta
- 20 uncooked large SHRIMP peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 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.