Sprinkle garlic cloves with a dash of salt before mincing. This will prevent the garlic from sticking to the knife.

Reviews
LORIAN MARTINEZ 123 LORIAN MOM DAD
- LORIAN, Florida

Excellent, easy to make. Would recommend for dinner party or middle of week last minute dinner, We loved it.
- Debbie Simmons Boyd, Arizona

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Plump, juicy shrimp and sun-ripened tomatoes get the zesty taste of the Mediterranean from fragrant garlic and basil in this pasta dish.

 

Servings: 4 servings

Total: 25 mins

Rated:

 

 

Ingredients

12 ounces fresh or frozen peeled and deveined medium shrimp

1 tablespoon cooking oil

1 large onion, chopped (1 cup)

2 cloves garlic, minced

2 cups chopped, plum or common tomatoes

2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon drained capers (optional)

1/2 teaspoon salt

1/8 teaspoon pepper

8 ounces spaghetti or other pasta, cooked and drained

1/4 cup finely shredded Parmesan cheese

Fresh basil leaves (optional)

 

Directions

1. Thaw shrimp, if frozen. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion and garlic in hot oil for 2 minutes or until onions are crisp-tender. Remove onion mixture from the wok.

3. Add shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque.

4. Return onion mixture to the wok. Add tomatoes, basil, capers (if desired), salt, and pepper. Stir all ingredients together. Cook and stir for 1 minute more or until heated through. Serve immediately over hot cooked spaghetti or other pasta. Sprinkle with Parmesan cheese. Garnish with fresh basil leaves, if desired. Makes 4 servings.

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