8 ounces angel hair pasta or 1/2 lb of your favorite pasta
4 tablespoons fresh mint, chopped
4 tablespoons parsley, chopped
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 plum tomatoes, diced or 1 (15 ounce) can diced tomatoes
1 1/2 lbs medium shrimp, cleaned and deveined
1 tablespoon olive oil
2 garlic cloves, adjust to taste
your favorite liqueur (see note above add a splash, to taste-)
1 NOTE: PLEASE READ THIS TIP FIRST: I make this even easier by chopping the mint and parsley together on a cutting board. The measurements for the mint and parsley are approximate. I don’t measure I just use what looks to me like the amounts I have listed. I am always VERY close when I measure that way. Please use what looks right to you, using these measurements as a guide.
2 Cook pasta according to package directions. Drain and toss with the mint, parsley, extra virgin olive oil and salt and pepper. Add tomatoes and keep warm.
3 Heat extra virgin olive oil in a skillet and add shrimp. Cook for 3 minutes stirring often ~ OR GRILL~ just follow same guidelines and grill over a hot grill until shrimp are pink. They cook fast! Do not overcook!
4 Add garlic and cook 1 more minute.
5 Toss shrimp with prepared pasta and serve with fresh cracked black pepper. Also great garnished with some freshly grated parmesan cheese.
6 Don’t forget to imbibe in the remaining alcohol if you are adding it to this dish!