1 1/2 lbs shrimp, peeled and deveined
1/2 cup fat free chicken broth
1/2 cup white wine
Salt and fresh pepper
11/2 tsp red pepper flakes (for a little BAM)
8 oz angel hair pasta
Pam or other cooking spray
2 cups grape tomatoes, halved
6 cloves garlic, pressed with your garlic press or minced
4 tsp extra virgin olive oil
Bring a large pot of salted water to boil.
Heat a large skillet on high heat. Season shrimp with salt and pepper. When skillet is hot, spray with oil and add shrimp. Cook shrimp about 2 minutes in each side until almost cooked through and remove from the pan. Set aside.
Reduce skillet heat to medium, add olive oil and garlic and sauté until golden, careful not to burn. Add tomatoes and season with salt and pepper. Simmer about 4 minutes. Add white wine and broth and stir. Cover and simmer for 10 minutes on medium low heat.
While sauce is simmering,cook pasta until al dente. Drain when done.
After sauce simmers 10 minutes, add shrimp to sauce to finish cooking, about 1 minutes (Do not overcook or shrimp will get pretty chewy). Add pasta to the sauce and toss well. Add cheese to each serving before eating!!! YUM-O!!