"I was looking for a recipe to use some of the abundant fresh basil I grow in pots on my back deck, so I modeled this recipe after dishes I've had in local restaurants. It's easy, fresh, and colorful--and a very quick dinner." -CL Reader
2 teaspoons olive oil
2 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
2 cups chopped plum tomato
1/4 cup thinly sliced fresh basil
1/3 cup chopped pitted kalamata olives
2 tablespoons capers, drained
1/4 teaspoon freshly ground black pepper
4 cups hot cooked angel hair pasta (about 8 ounces uncooked pasta)
1/4 cup (2 ounces) crumbled feta cheese
How to Make It
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add garlic; sauté 30 seconds. Add shrimp; sauté 1 minute. Add tomato and basil; reduce heat, and simmer 3 minutes or until tomato is tender. Stir in kalamata olives, capers, and black pepper.
Combine shrimp mixture and pasta in a large bowl; toss well. Top with cheese.