1 lb large shrimp, peeled and deveined
1 tbsp olive oil
3 cloves garlic, chopped
1/4 cup white wine
14 oz can diced tomatoes, drained
1/2 cup half and half
oregano
salt and fresh pepper
1 tsp lemon juice
1/4 cup chopped parsley
8 oz angel hair pasta
Boil water for pasta. Cook according to package instructions.
Meanwhile, season shrimp with salt and oregano. Cook shrimp and garlic in olive oil in a large skillet over medium heat for about 2 minutes. Add tomatoes, wine, salt and pepper and cook an additional minute. Add half and half and cook 1 more minute. Add lemon juice and parsley and serve over pasta. Divide equally in 4 plates.
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