By Vi Keenan Publisher Mom of Waynesville Macaroni Kid
May 21, 2013
Image Credit: Vi Keenan
Serves 6 Time: 20 minutes
8 oz box of your favorite pasta… I used thin spaghetti. Angel hair would be great too!
1-1/2 cups of cherry tomatoes, halved
3 teaspoons olive oil
1-1/2 lb fresh medium shrimp, peeled, dev-eined and tails removed
3 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup reduced-sodium chicken broth
1/4 teaspoon of Kosher salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter
3 tablespoons chopped basil
1. Cook pasta as directed on package. Drain; return to saucepan. Stir in tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; Add basil and toss.
*Quick Tip… Use real butter. To save time, you can buy already cooked shrimp. If using cooked shrimp add after the broth.
Meet Your Publisher
Hi all! I am a local mom, wife and an entrepreneur with a love of communication & I am so excited to be on this human-raising journey with you all - seeking out all that Reading, PA has to offer us!