Updated: Feb 21, 2019
All summer long I have been enjoying growing my own fresh herbs in the backyard and of course, finding fun and creative ways to use them! This week I decided to whip up an Italian dish using fresh homegrown basil and off the vine tomatoes. I was also excited to wow my significant other with one of his favorite Italian dishes, Prawns in Angel Hair Pasta with Tomato Basil Sauce! This dish is light and tasty, full of fresh and healthy flavors and it's a meal you can throw together in just under 30 minutes - now that's what I call summer cooking!
1 lb of prawns (raw, peeled)
2 tsp. minced garlic
1 Tbsp. olive oil
6 oz angel hair or thin spaghetti noodles (I prefer gluten free)
1 pint cherry tomatoes (halved)
1 and 1/2 C vegetable broth
1/3 C fresh basil leaves
1 - 2 Tbsp. whole wheat flour (or gluten free sub)
Bring medium to large pot of water to a boil on stove top, once rolling at a boil add small bit of olive oil and angel hair (or thin spaghetti) pasta (oil helps noodles not stick to one another or the pot). Boil noodles until tender with a fork.
While pasta cooks, heat a large skillet on medium heat with 1 Tbsp. olive oil and garlic. Add shrimp and sauté approximately 2 minutes (stirring frequently) before flipping shrimp to sauté on opposite side.
Once shrimp is cooked, add vegetable broth and halved cherry tomatoes and bring liquid to a slow rolling boil.
Reduce heat and add fresh basil leaves to simmer 2 -3 minutes. Slowly add flour to help thicken the sauce (the amount you use will be dependent on how thick you prefer your sauce).
Once pasta is fully cooked (tender), drain the water and place pasta in a large mixing bowl.
Scoop sautéed shrimp and cherry tomatoes and add them to the mixing bowl. Then spoon one large spoonful of sauce at a time (with basil), gently tossing mixture to coat.
Note - the amount of sauce you add is up to you - for a lighter dish use 1/ - 2/3 of the sauce and simply toss to marinade.
Eat and Enjoy!