Pasta with Spicy Shrimp and Sun-dried Tomatoes
- Ready In:
- 3 tablespoons olive oil
- 1 lb uncooked large shrimp, peeled,deveined
- 4 large shallots, sliced
- 3⁄4 cup sliced drained sun-dried tomato packed in oil
- 1⁄2 cup sliced pitted kalamata olives or 1/2 cup other brine-cured black olives
- 6 cloves garlic, chopped
- 1 teaspoon grated lemon, rind of
- 1⁄2 teaspoon dry 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
- 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.
- Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
- 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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