Good Read and a Recipe

Nudist Series, Vol. 3
Byron and Kay McAllister

Age and marriage haven’t impaired the brains of Carola Szegy and Ned Nackero, crime solvers of Runaway Nudist and Undercover Nudist. In this adventure, in the middle of a mountain pass snowstorm, they encounter a fellow nudist being stalked by a crooked lawman and his corrupt boss; they lock horns with a well-meaning but sick-minded anti-government “militia”; and, of course, while the cold and snow settle in, they also determine who killed whom, and how, and why.

Shrimp and Angel Hair Pasta

Ingredients

Original recipe makes 4 servings Change Servings

• 1/4 cup olive oil, divided
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon chopped garlic
• 1 pound large shrimp - peeled and deveined
• 2 (28 ounce) cans Italian-style diced tomatoes, drained

• 1/2 cup dry white wine
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons freshly grated Parmesan cheese

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• PREP
  10 mins
• COOK
  25 mins
• READY IN
  35 mins

Directions

1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.