Thursday, February 6 2014, 05:26 PM MST
Pan-Seared Basil Shrimp with Multigrain Pasta
As Aired on February 6, 2014
Recipe Courtesy Chef Bryan Woolley
8 ounces dried multigrain spaghetti
1 tablespoon plus 1 1/2 teaspoons olive oil
5 large garlic cloves, minced
1 tablespoon plus 1 teaspoon dried oregano, crumbled
1 pound raw jumbo shrimp, peeled, rinsed, and patted dry
2 14.5-ounce cans no-salt-added diced tomatoes, undrained
3/4 cup chopped fresh basil
1/4 cup dry white wine (regular or nonalcoholic)
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese
1 medium lemon, cut into 4 wedges
1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Transfer to a serving bowl.
2. Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the garlic and oregano for 20 to 30 seconds, or until the garlic is fragrant, stirring constantly. Reduce the heat to medium.
3. Stir in the shrimp. Cook for 5 minutes, or until the shrimp are pink on the outside, stirring frequently. Stir in the tomatoes with liquid, basil, wine, sugar, and salt. Cook for 1 minute. Spoon the sauce over the pasta. Sprinkle with the Parmesan. Garnish with the lemon wedges.