Ginger-Garlic Shrimp with Angel Hair Pasta

2 tablespoons olive oil
1 tablespoons fresh ginger, sliced
2 garlic cloves, thinly sliced
1/2 pound shrimp (26-30 count or larger), peeled and deveined
2 Roma tomatoes, chopped
1 tablespoons fresh parsley, chopped
1 tablespoons fresh basil, chopped
1/4 cup chicken stock
1/4 stick butter
1 pound angel hair pasta, cooked

Cook the olive oil in a sauté pan over medium-high heat for 15 seconds. Add the ginger and garlic and cook for one minute. Add the shrimp and cook for
1-2 minutes. Turn the shrimp and add the tomatoes and one-half of the parsley and basil and cook for one minute. Add the chicken stock and cook until the volume is reduced by one-half. Add the butter and cook until melted. Add the remainder of the parsley and basil and the cooked hot pasta. Mix well and serve.

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