Shrimp and Whole Wheat Pasta
If you've tried whole wheat pastas in the past, try it again with this recipe. The flavor itself is the reason to serve it at your table again and again.
Fill a large, tall pot with water and place over high heat.
When the water begins to boil, add salt.
After the salt has dissolved and the water is really boiling, add pasta to the water and stir frequently the first two minutes, then occasionally until the end of the cooking process. Before draining the pasta, taste it to see if it is cooked to your liking—save some of the pasta water to help make the sauce.
If the pasta is "al dente," you should feel a slight resistance when you bite into it or cut it with a fork. There should also be a thin white vein at the center.
Heat a large skillet over medium-high heat and coat the bottom with some olive oil.
Add the garlic, peppers, and basil stems; sauté until tender.
Next add the shrimp and cook until pink.
Then add the tomatoes, a splash of pasta water, basil leaves, and the whole wheat pasta.
Toss until the pasta is dressed and the liquid creates a nice sauce.
Season with salt, pepper, and parmesan cheese.
Toss in a little more olive oil before serving.