(Copyright © 2010 Someday Gourmet)
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Level 1
Yield: 4 Servings
Ingredients
- 1 lb box of Bowtie Pasta
- 1-1 1/2 lb Medium Raw Shrimp – Cleaned, shelled and beheaded
- 1 small jar of Sun-Dried Tomatoes
in oil (or soak dried ones in oil for 15 minutes)
- 4oz (or so) of Pine Nuts
- 4 Tbsp Finely Chopped Basil
- 1 Tbsp red pepper flakes
- 4 Tbsp EVOO
(can use the oil from the tomatoes jar if there is enough)
Preheat oven to Broil (Hi) and bring a medium/large pot of water to a boil to cook the box of pasta.
Combine the EVOO
Once the water begins to boil, add the pasta and put the baking sheet in the oven.
Broil 4" from the top coils for 4 minutes on one side and then flip the shrimp and broil for another 3-4 minutes on the other side.
Drain the pasta and add all of the contents of the foil into the pasta dish and gently toss. Add another tbsp of EVOO if necessary. Serve with shredded-style grated parmesan.
Chef’s Notes
- Easily sub in diced chicken or pork – same procedure.
- Shrimp can be fickle, keep a close eye on them as they cook
- Recommended Wine Pairing - Barefoot's Pinot Grigio or Lodi Zindfandel