Pasta With Spicy Shrimp And Sun-Dried Tomatoes Recipe - Cooking Index
Pasta With Spicy Shrimp And Sun-Dried Tomatoes Recipe - Cooking Index
Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day — usually because I've just read about a dish that I simply must try — but also because having a well-stocked refrigerator is the key to easier cooking."
Type: Fish, Pasta, Shellfish| 3 tablespoons | 45ml | Olive oil |
| 1 lb | 454g / 16oz | Uncooked large shrimp - peeled, deveined |
| 4 lbs | 1816g / 64oz | Shallots - sliced (large) |
| 3/4 cup | 177ml | Sliced drained oil-packed sun-dried |
| Tomatoes | ||
| 1/2 cup | 118ml | Sliced pitted Kalamata olives |
| = (or other brine-cured black olives) | ||
| 6 | Garlic cloves - chopped | |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
| 1 | Diced tomatoes in juice - (28 oz) - drained | |
| 1/2 cup | 73g / 2.6oz | Chopped fresh basil |
| 1 | Linguine - (12 oz) | |
| 1 cup | 146g / 5.1oz | Crumbled feta cheese |
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and saute until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl.
Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Saute until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with cheese.
This recipe yields 4 to 6 main-course servings.
Source:
Bon Appetit, December 2002
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