Ingredients:
4 ounces angel hair pasta
8 ounces shrimp, precooked,peeled,and deveined
8 ounces sugar snap peas, fresh or frozen
3 cloves garlic, minced
2 tablespoons olive oil
8 ounces tomato sauce
4 tablespoons red wine vinegar
4 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup parmesan cheese, freshly grated
parsley, to taste
fresh ground black pepper, to taste
Directions:
In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
Add the shrimp to the remaining sauce that’s still in the bowl.
Mix to coat the shrimp.
Cover and allow to marinate for 30-60 minutes in the refrigerator.
Cook the pasta as directed.
Drain and put in a large bowl.
While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn’t burn.
*Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
*Heat a large nonstick pan to medium-high heat, and add the peas.
Stir constantly, and cook until almost tender-crisp, but not quite done.
This should only take a few minutes.
Remove the shrimp from the marinade and add to the pan.
Continue stirring and cook only until the shrimp are heated through.
Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
Top with parsley, cheese, and black pepper.
Servings: 2
Time preparation: 45 min.
Time total: 60 min.