Ladies this is a quick and easy recipe (also healthy!) for a Shrimp & Basil pasta. This one is a favorite in my kitchen and serve it with either garlic bread or focaccia. This recipe calls for you to “brine” the shrimp which ensures it will be tender and juicy. Bon Appetite!
3 1/2 cups water
1/2 cup kosher salt (I prefer to use Sea Salt)
1 cup ice cubes
1 1/4 pounds large shrimp
1 1/2 tablespoons olive oil
1/4 cup thinly sliced green onions
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup coarsely chopped seeded peeled tomato
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups hot cooked angel hair (about 6 ounces uncooked pasta) (I like to use whole wheat pasta)
1/4 cup chopped fresh basil
Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.