Makes 2 servings.
Ingredients:
For the shrimp:
16 large shrimp, peeled and deveined, with tails removed
Salt and pepper, to taste
For the garlic bread:
1/2 c. (1 stick) butter
2 cloves garlic, minced
1/8 t. each salt, black pepper and garlic powder
1 loaf bread
For the tomato sauce:
6-8 medium Roma tomatoes
10 fresh basil leaves, cut into thin strips
2 T. olive oil
1/4 t. salt
1/8 t. black pepper
2 cloves garlic, sliced horizontally into thin coin shapes
1 lb. angel-hair pasta, cooked and drained
Directions:
To make the shrimp:
Lightly season the shrimp with salt and pepper.
To make the garlic bread:
Melt the butter in a microwave. Stir in the minced garlic, salt, pepper and garlic powder. Place the bread on a baking sheet and drizzle with the garlic butter. (You will not use all the butter. Reserve leftovers.) Bake at 350 degrees until crispy and golden brown, about 4 minutes.
To make the tomato sauce:
Wash, core and dice the tomatoes into 1/4-inch pieces (make sure not to discard their juice). Place the tomatoes in a small bowl. Add the basil, olive oil, salt and pepper. Let sit for 2 hours.
To finish the dish:
Heat a heavy-bottomed saucepan over medium-low heat. Add the remaining garlic butter mixture to the pan. Heat for 20 seconds. Add the shrimp; cook for 45 seconds or until they begin to turn pink and curl up; flip once. Add the sliced garlic cloves and heat for 45 seconds on each side or until soft and tender (do not brown). Increase the heat, add the reserved tomato sauce and stir. Bring to a boil.
Add the cooked pasta to the pan and toss so the sauce just coats the pasta. Place the shrimp on top of the pasta, garnish with fresh basil and serve with garlic bread on the side.
Source:
