INGREDIENTS
Kosher salt
1 lb. angel hair
2 TBSP. extra-virgin olive oil, divided
1 lb. medium shrimp, peeled and deveined (thawed if frozen)
1 tsp. Italian seasoning
Freshly ground black pepper
4 cloves garlic, minced
2 cups chopped tomatoes
1/4 cup heavy cream
1/4 cup freshly grated Parmesan cheese, plus more for garnish
Fresh basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook angel hair according to package directions until al dente.
Drain and set aside.
In a large skillet over medium-high heat, add 1 TBSP olive oil.
Add shrimp and season with Italian seasoning, salt and pepper.
Cook until pink and fully cooked through, 2 to 3 minutes per side, then set aside.
To skillet, add remaining TBSP oil.
Add garlic and cook until fragrant, 1 minute.
Add tomatoes and cook for 2 minutes.
Stir in heavy cream and Parmesan cheese. Simmer for 2 minutes.
Add cooked angel hair and shrimp and toss until combined.
Garnish with basil and serve.
