3 tablespoons olive oil
2 garlic cloves, crushed
10 large shrimp, peeled
6 garlic cloves, roasted
2 Roma tomatoes, chopped
1 ounce fresh basil, shredded*
1 tablespoon fresh Italian parsley, chopped
pinch of fresh oregano
fresh cracked black pepper
1/4 cup chicken stock
1 tablespoon lemon zest
16 ounces angel hair pasta, cooked
Place 1 tablespoon of olive oil and the 2 tablespoons of garlic in a small bowl. Add the shrimp and marinate for one hour. Cook the shrimp on the barbecue for one minute on each side. Remove from the barbecue and set aside.
Place 2 tablespoons of olive oil in a sauté pan over medium high heat. Add the roasted garlic and the tomatoes. Sauté for one minute. Add one-half of the basil, one-half of the parsley, the oregano, and the salt and pepper and cook for one more minute. Add the chicken stock and the lemon zest. Add the pasta and toss. Add the shrimp and the remaining basil and parsley.
*To shred the basil, roll up each individual basil leaf and slice vertically, discarding the center rib of each leaf.