1/4 cup olive oil 1 lb. peeled and deveined large shrimp 2 shallots, sliced thin 4 large garlic cloves, minced 1 cup quartered shiitake mushrooms 1/4 teaspoon hot red pepper flakes 1/2 cup dry white wine 1 large tomato, sliced into wedges 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 Tablespoons unsalted butter 3/4 lb. angel hair pasta 2 Tablespoons fresh basil, chopped
Bring a large pot of salted water to a boil.
Meanwhile, heat the oil in a 12-inch skillet over medium high heat. Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp to a plate using a slotted spoon and set aside.
Add the shallots to the skillet; sauté for 2 minutes. Add the garlic along with the shiitake mushrooms, hot red pepper flakes, wine, salt and freshly ground black pepper. Cook over high heat, stirring occasionally, for about 1-1/2 to 2 minutes. Add the sliced tomatoes and let cook for 1 minute. Add the butter, stirring until melted. Return the shrimp to the skillet and stir until the shrimp are reheated, about 1 minute. Remove the skillet from the heat.
Cook the pasta in boiling water until just tender, about 3-4 minutes. Reserve 1 cup of cooking liquid, then drain the pasta in a colander. Toss the pasta with the shrimp mixture and chopped basil, adding some of the reserved cooking liquid if necessary to keep moist. Serve immediately.
We used Tinkyada’s gf angel hair pasta for the gf pasta in this recipe. (www.tinkyada.com)