Classic combination of pasta with shrimp and garlic, given an extra kick with the addition of plum tomatoes. This is a quick and easy dish that still packs loads of flavor.
2 SERVINGS; CAN BE DOUBLED
- 1 tablespoon plus ½ cup dry white wine
- 1 egg white
- 1½ teaspoons cornstarch
- 10 uncooked large shrimp, peeled, deveined
- 6 ounces spaghettini
- 1½ tablespoons olive oil
- 1½ cups diced plum tomatoes (about 10 ounces)
- 1 large garlic clove, minced
- 2 tablespoons slivered fresh basil
Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir in 2 minutes. Add tomatoes, garlic and remaining ½ cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.
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