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  • ½ cup parsley
  • 5 large cloves garlic, divided
  • 1(35-ounce) can Italian plum tomatoes, drained (save liquid)
  • ½ cup + 1 tablespoon olive oil, divided
  • 1 teaspoon oregano
  • Salt and pepper
  • 2 cups fresh basil
  • 1 pound medium shrimp, rinsed and dried on paper towels
  • Coarse salt
  • ½ pound capellini (angel hair) pasta


  • 1. Finely chop the parsley in a food processor for 10 seconds; set aside.
  • 2. Drop 3 garlic cloves into tube and process 10 seconds. Add tomatoes and chop coarsely, 3 pulses.
  • 3. Heat ¼ cup olive oil in a large saucepan over medium heat; add garlic, tomatoes reserved tomato liquid, 2 tablespoons parsley, oregano, salt, and pepper; stir often until tomato liquid has reduced to half or more.
  • 4. Meanwhile, finely chop the basil, 6 to 8 pulses, and with motor running, add 2 tablespoons olive oil through tube; set aside.
  • 5. If using medium shrimp, cut in half and sprinkle with coarse salt; set aside.
  • 6. Cut remaining 2 garlic cloves in half lengthwise.
  • 7. Heat 3 tablespoons olive oil in a large skillet and add garlic halves. When browned, remove and discard garlic.
  • 8. Cook shrimp in oil, tossing, until pink and just cooked through, about 2 minutes; reduce heat and stir in tomato mixture and basil-oil paste. Keep warm.
  • 9. Cook the pasta in a large pot of boiling water until just tender, about 3 minutes. Drain and run cold water over it to stop cooking. Drain well again. Add pasta to shrimp mix and heat, tossing to coat. Taste and correct the seasonings.
  • 10. Sprinkle with remaining parsley and a generous grinding of black pepper.

Categories: Seafood 
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