Shrimp-Tomato-Basil Pasta

I made this up.  Well…I know I’m not the first to think of this combo, but I didn’t use a recipe.  It turned out really well for not using a recipe.  It was very light, pretty healthy and had lots of flavor.  So…since I didn’t use a recipe, I’ll do my best to blog this “recipe”.  
Ingredients:angel hair pasta, shrimp, butter, parmesan cheese, cherry tomatoes, onion, basil, garlic, pine nuts, olive oil, white wine, salt and pepper.
Put shrimp on the grill and start boiling water for pasta.  I bought these garlic seasoned shrimp skewers at Anderson’s…megasimple. 

Toast your pine nuts until golden brown. (5-10 minutes) Ours weren’t golden, but that’s because I rushed the whole recipe.  We made this the same night of the strawberry basil salad.  By the time we got to this dish we were really hungry.  It takes about 2-3 times as long to cook when I’m planning to blog about it.  Lots of picture set up and picture taking slows the cooking process.  
  
Chop some onion. 
Sauté about 2 T. of onion with 1T. minced garlic in 2T of butter for 5-7 minutes. I also added about 7-10 turns of freshly ground salt and pepper.
   
Cut some cherry tomatoes in half.     
Chiffonade some basil. I love this word.  It means layer the basil, roll it up tight and slice it thin.
Add about 2T. of white wine.  We used a pinot grigio. Let it cook down for about 5 minutes.
 
Add about 2-3 T. of olive oil. 
Add tomatoes and sauté in sauce for 2-3 minutes.

Add grilled shrimp.

Sauté everything together to heat for 2-3 minutes.
Add cooked angel hair pasta to sauce and toss to coat.
 
Separate in two bowls and add toasted pine nuts.
  
Add some fresh parmesan cheese.
 
Add the basil chiffonade and enjoy!  I could have worked on a better presentation, but we were really hungry by this point.