Pasta with Spicy Shrimp and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
3 tablespoons olive oil |
1 pound uncooked large shrimp, peeled, deveined |
4 large shallots, sliced |
3/4 cup sliced drained oil-packed sun-dried tomatoes |
1/2 cup sliced pitted kalamata olives or other brine-cured black olives |
6 garlic cloves, chopped |
1 teaspoon grated lemon peel |
1/2 teaspoon dried crushed red pepper |
1 28-ounce can diced tomatoes in juice, drained |
1/2 cup chopped fresh basil |
1 12-ounce package linguine |
1 cup crumbled feta cheese |
Directions:
1. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté 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. Sauté 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.
2. 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.
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