12 oz. dried angel hair pasta or spaghetti Olive oil, divided use 2 cans (14.5 oz. each) diced tomatoes, undrained 1 lb. uncooked shrimp, peeled, deveined and rinsed 4 cloves garlic, minced ¼ teaspoon crushed red pepper 12 fresh basil leaves, thinly sliced Salt and pepper to taste (optional) Grated or shredded Parmesan cheese
Cook pasta in large pan of boiling water as directed on package; drain. Return pasta to pan. Toss with just enough oil to evenly coat pasta.
Heat 2 tablespoons oil in large skillet over medium-high heat. Add tomatoes; cook 4 to 5 minutes or until heated through, stirring occasionally.
Add shrimp, garlic and crushed pepper; stir. Simmer 5 minutes or until shrimp are tender, stirring occasionally. Remove skillet from heat.
Stir basil into shrimp mixture.
Season with salt and pepper, if desired.
Serve topped with prepared sauce and cheese.
Substitute: Substitute 1 teaspoon dried basil leaves for the sliced fresh basil.
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