Angel Hair with Shrimp, Basil, and Toasted Pine Nuts

From: Dr. Jenny

On Aug 23, 2008

Halved this recipe and made for DH and my lunch today. It is nice, light, and easy to prepare and a good way to use up basil from the garden. I took the tails off the shrimp before cooking as I knew I wouldnt want to bother with them. Topped the dish with fresh grated parmesan-reggiano.

From: Karen67

On Oct 18, 2007

Tasty easy meal. I realized after I started that I was out of all the long skinny noodles, so ended up making it with rigatoni. I left out the chili flakes and cut the recipe down to 2 servings. Definitely top it off with fresh parmesan.

From: Miss Annie

On Feb 9, 2007

Fabulous! I made this exactly as directed. The sauce did not cook away, and was very moist. The flavors were all delectable. I used Chimayo chile which gave it just enough heat, but not too much. Served over angel hair pasta with some very nice garlic bread. Thank you, Rita, for posting this recipe. Definately will be used again!

From: Chef #184530

On Jun 3, 2007

This was really good, and buying shrimp that had already been peeled and de-veined meant the preparation was quick and easy. I used spaghetti rigate, and everything else as listed. I recommend using a generous amount of a quality parmesan and don't skimp on the pine nuts or black pepper, as they add a lot of flavour to the dish. The sauce would be great even without the shrimp. We had it with crusty olive bread.