- Heat oil in a small skillet over low heat. Add garlic and red pepper flakes; cook and stir until garlic is golden, about 10 minutes. Let cool completely.
- In a medium bowl combine shrimp, tomatoes, capers, ½ cup of the basil, and salt and pepper to taste. Stir in garlic mixture. If desired, cover and refrigerate 1 hour.
- Cook spaghetti al dente according to package directions. Drain.
- Meanwhile, place shrimp mixture in a large skillet over medium-low heat; cook until heated through. Add cooked spaghetti; toss lightly. Add cheese and 2 tablespoons basil; cook and toss until cheese melts and pasta is coated. Top with remaining 2 tablespoons basil, and serve.
View all nutritional information
Calories 598, Calories Fat 307, Total Fat 33g, Saturated Fat 11g, Cholesterol 142mg, Sodium 488mg, Carbohydrate 46g, Protein 24g
|Calories (fat) extra||51|
|Total Fat (extra)||52|
|Saturated Fat (extra)||56|
|Vitamin A (extra)||20|
|Vitamin C (extra)||15|