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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Shellfish is always a popular combination in a pasta recipe which include sun-dried tomatoes, olive oil, and garlic. Add broccoli florets to round out this quick-and-easy meal. Ingredients:
8 ounces dried angel hair pasta |
3 cups fresh broccoli florets |
1 (6 1/2 ounce) jar sun-dried tomato strips with italian herbs packed in oil |
2 shallots, finely chopped |
1 lb frozen shrimp, with tails thawed and drained |
1/2 teaspoon crushed red pepper flakes |
1/4 cup snipped fresh basil |
1 tablespoon fresh minced garlic |
Directions:
1. In a 4-quart Dutch oven cook pasta with broccoli according to package directions. Drain; return to Dutch oven. Cover and keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle with snipped fresh basil. Serves 4.
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