Prep Time: 20 minutes
Total Time: 40 minutes
Serves: 4


  • 12 oz angel hair pasta
  • 1 cup halved cherry tomatoes
  • 1/4 cup olive oil, divided
  • 1/3 cup thinly sliced fresh basil, divided
  • 1/2 tsp each salt and pepper, divided
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tsp finely chopped fresh thyme
  • Pinch hot pepper flakes (optional)
  • 1 lb large peeled deveined shrimp, tail on (16-20 count)
  • 1/2 cup Treasury Wine Estates Sauvignon Blanc
  • 1/3 cup grated Parmesan cheese
  • Lemon wedges


Cook pasta according to package directions; drain and reserve 1/4 cup cooking liquid. In large bowl, stir together tomatoes, 2 tbsp oil, 1/4 cup basil and 1/4 tsp each salt and pepper. Toss with pasta and reserved cooking liquid.

Meanwhile, heat remaining oil in skillet set over medium heat; cook onion, garlic, thyme and hot pepper flakes (if using), for about 5 minutes or until onion starts to soften.

Add shrimp, and remaining salt and pepper to skillet; cook, stirring, for 2 to 3 minutes or until shrimp start to turn pink. Pour in wine; bring to boil. Cook for about 2 minutes or until shrimp are cooked through and liquid is reduced by half.

Divide pasta among 4 plates; top with shrimp. Sprinkle with Parmesan cheese and remaining basil. Serve with lemon wedges.

TIP: For thinly sliced basil, stack basil leaves and roll up tightly like a cigar, then cut crosswise into ribbons.


Pair with: Sauvignon Blanc