So I had another one of those days at work where I walked out of the building with the life sucked out of me. Thinking of making dinner was a bit of an energy zapper, until I realized that I had a quick pasta that I could throw together in under 15 minutes. Ahhh... that meant that I could enjoy a glass of wine while watching mind-numbing reality TV prior to throwing dinner together. The most impressive thing about it is that I was still able to serve a restaurant-worthy meal, despite my lack of energy. This is a week night meal that you just have to try...
1/2 lb short grain pasta (such as rotini or penne)
1 pound jumbo shrimp, peeled and deveined
3 garlic cloves, minced
1 tablespoon dried hot red-pepper flakes, divided (adjust to taste)
3/4 cup dry white wine
1 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
1/8 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup Parmigiano-Reggiano cheese
1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, coat a large heavy skillet with cooking spray and heat over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
2. Coat skillet with cooking spray again and add garlic and 1/2 tablespoon red pepper flakes, cooking until fragrant, about 30 seconds. Add wine and oil and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Add in the cooked pasta and return the shrimp to pan and cook just until heated through. Add the final 1/2 tablespoon of red pepper flakes just before serving.
3. Top the pasta with the cheese.