Sun Dried Tomato Shrimp Pasta Food

SHRIMP WITH SUN-DRIED TOMATOES

Shrimp With Sun-Dried Tomatoes image

Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways "better than 'real' tomato flavor." In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

Provided by Mark Bittman

Categories seafood, appetizer, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
Several sprigs thyme
1 tablespoon minced garlic
1 cup sun-dried tomatoes, roughly chopped
2 tablespoons capers, drained if necessary
1/2 cup fish stock or dry white wine
16 to 24 large shrimp, peeled
Salt and pepper
Chopped fresh basil

Steps:

Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

Pasta with Spicy Shrimp and Sun-dried Tomatoes image

Make and share this Pasta with Spicy Shrimp and Sun-dried Tomatoes recipe from Food.com.

Provided by PaulaG

Categories Spanish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.
Drain.
Add pasta to sauce.
Toss over medium heat until sauce coats pasta.
Season with salt and pepper.
Transfer to bowl; top with cheese.

Nutrition Facts : Calories 708.3, Fat 25.7, SaturatedFat 8.1, Cholesterol 176.6, Sodium 1259.1, Carbohydrate 85.1, Fiber 7.1, Sugar 9.2, Protein 35.9

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