Saturday, March 27, 2010

Spicy Shrimp and Bowties tossed with Sun-Dried Tomatoes, Basil, Roasted Pine Nuts & EVOO

(Copyright © 2010 Someday Gourmet)

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Level 1
Yield: 4 Servings

  • 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

1 comment:

  1. Made this tonight, and it was delicious! I might try adding asparagus next time, but the recipe is great as it is. One tip: make sure to keep the pan away from the coils at least 4" as you say, and watch the pan as it's broiling so that the tomatoes don't burn. Great recipe!


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