I have to admit, it's not my recipe. Totally stole this, but I never saw the recipe and made it from memory. It took me like four trips around the grocery to get everything because I kept forgetting stuff over in the produce section.
I'm guessing on some of these amounts.... I cook by look and taste.
Serves 2:
1 clove garlic, minced
3(?) turns olive oil
2-4 scallions, sliced
1 jalapeno, seeded or not, sliced thin
1/3 (?) pt. of grape or cherry tomatoes, halved
1/2 lb. shrimp
6(?) fresh basil leaves, chiffonade
Angel hair pasta
White wine (couple splashes)
salt/pepper to season
Lemon
Boil salted water for pasta.
Heat oil over medium high heat. Saute garlic, scallions, and chile. If you like your tomatoes firmer, wait to add them. If you like them cooked down a little, add them now. Saute about 3 minutes.
Drop the pasta in the water.
Add shrimp and wine (and tomatoes if you want the firmer texture) and saute for 3 minutes.
Drain pasta, add to pan and toss with shrimp/sauce mixture. Top with chiffonade of basil and a good squeeze of lemon.
