Recipe by Lowfat Linda
My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.
- 1⁄4 cup olive oil
- 1⁄4 cup champagne vinegar
- 3 garlic cloves, finely chopped
- 3 tablespoons parmesan cheese
- 2 cups uncooked orecchiette pasta (or other small pasta)
- 0.5 (26 ounce) jar tomato and basil pasta sauce (about 1-1/2 C)
- 1 lb medium shrimp, peeled & deveined
- 1 teaspoon olive oil
- 1⁄2 cup grape tomatoes, halved (or cherry tomatoes)
Directions See How It's Made
- Combine first four ingredients in a small dish and set to the side.
- Start water boiling for pasta.
- Put pasta on to cook, according to package directions.
- Heat the Tomato and basil sauce.
- Rinse shrimp.
- Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
- Add oil and vinegar mixure and stir while cooking for one minute.
- Turn off heat.
- Drain pasta.
- Add Tomato & basil sauce to pasta and stir to coat.
- Add pasta to shrimp and stir to combine sauces.
- Add tomatoes to dish.
- Serve hot.