• 1 lb. angel hair pasta
• 2 tbsp. olive oil
• 1 lb. fresh shrimp,
• salt
• Freshly ground black pepper
• 1/4 c. extra-virgin olive oil
• 2 tbsp. balsamic vinegar
• 2 garlic cloves, minced
• 1 lb. cherry tomatoes, chopped
• 1/4 c. basil, torn


  1. In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium-high heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink and fully cooked through, 3 minutes per side. Set aside.
  3. In a large bowl, whisk together olive oil and balsamic vinegar. Add garlic, cherry tomatoes, pasta, and shrimp. Toss to combine.
  4. Garnish with fresh basil.