(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
and red pepper flakes
and basil in a mixing bowl. Add the sun-dried tomatoes, pine nuts, and shrimp and gently coat thoroughly with the oil mixture. Spread the mixture out on foil lined baking sheet and make sure that the shrimp are flat and have some room around them.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
or any Italian meat
) 
and set aside. Mix breadcrumbs, 2 tbsp oregano, and 1 tbsp garlic powder in one deep cereal bowl and whisk an egg thoroughly in another. Remove 6-8 slices of the ham from the package and set aside. In a small bowl mix the cherry tomatoes, olive oil, and rest of oregano and garlic powder until coated and set aside. Prepare a large sheet of 
or 
to cover meat while flatting.
, trim and clean each piece of pork removing any fat from the edges. Pat dry with a paper towel and lay each piece out on the cutting board with enough space between them to expand vertically. Cover the entire board with the wax paper or plastic wrap and use a meat mallet grooved side to tenderize first, then flat side to flatten each pork chop (shoot for more rectangle piece than round). Once the meat is 1.5-2X larger in length, discard the plastic wrap.
