Garlic and Basil Shrimp with Angel Hair Pasta

From the Webmistress's personal recipe files. This is served with a tomatoe, basil and garlic sauce tossed lightly with the pasta. The recipe for my tomatoe basil and garlic sauce is given. You will need approximately 3 cups angel hair pasta prepared by package directions, 1 pound of shrimp, peeled and deveined, depending on the size of the shrimp, and the sauce.

Tomatoe, basil and garlic sauce:

1 medium (1/2 cup) onion, finely chopped

4 teaspoons minced fresh garlic

3 medium (2 1/2 cups) chopped (remove seeds)

2 tablespoons tomato paste

3 tablespoons chopped fresh basil leaves * 1 and 1/2 tablespoons dried basil may be substituted

1/2 teaspoon salt (more or less to taste)

Melt butter in 2-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add tomatoes, tomato paste, 2 tablespoons basil; continue cooking until mixture comes to a boil (1 to 2 minutes). Reduce heat to medium. Cook, stirring occasionally, until tomatoes are softened (10 to 12 minutes). Remove from heat; stir in remaining basil and salt. I add the salt after cooking as not much is needed for taste, so less is used. Serve over angel hair pasta, or toss lightly to mix in with pasta. Also may be used with linquini.

Shrimp with garlic and basil

When purchasing my shrimp, I prefer the size 45/50, they are sold frozen, without the head and no vein, with the shell on. I prefer leaving the shell on as it can be removed easily before eating and some prefer it that way. Trimming the legs with a sharp knife before cooking leaves a nice "handle" that can be used to peel the shrimp after cooking by the diner. I find it also makes the shrimp take more of the garlic and basil flavor versus removing the shell before cooking. My pasta I prepare ahead and cook my shrimp while my sauce is simmering.

1 pound shrimp, thawed (remove heads if not already removed)

2 tablespoons minced or finely chopped garlic

2 tablespoons fresh basil finely chopped or may use 1 and 1/2 tablesppons dried basil

3 tablespoons olive oil (corn oil may be substituted)

In a large frying pan or wok, place the oil. Heat to medium high heat and add a pinch of the garlic. As you smell the garlic begin to heat up, add your shrimp, basil and garlic. Stir fry lightly until done, approximately 10 minutes. Your shrimp when done, will be a uniform pink and white color throughout. Any translucency or opaque color to your shrimp indicates it is not done yet. Serve over the angel hair pasta and sauce above.