Pasta with seasoned shrimp, fresh basil and fresh tomatoes
Part One: Basil and tomatoes
Using at least 2 c of clean, dry, fresh basil leaves; roll up the leaves and slice them into julienne strips. Chop at least 2 large tomatoes into bite size pieces. In the summer, I always add more tomato and basil because it is so plentiful. Layer the chopped tomatoes in a large mixing bowl and top with the sliced basil. Cover all with a sprinkling of about 2 T of olive oil and a teensy bit of salt. Combine tomatoes and basil, then sprinkle a 1/2 c of parmesan cheese over all. Cover and set aside.
Part Two: The Shrimp
Shell and de-vein 1 1/2 pounds of jumbo shrimp
Place cleaned shrimp in 4 c of cold water with 2 T of salt and refrigerate for no more than 20 minutes.
Meanwhile, mince together 3 cloves of garlic and 4 sun-dried tomatoes.
After 20 minutes, drain shrimp and combine with garlic-tomato mixture. To this add:
2 T olive oil and 1/8 t hot red pepper flakes.
Add a couple of tablespoons of olive oil to a saute pan and once heated, pour in shrimp mixture and cook until shrimp is done. Pour cooked shrimp over tomato/basil mixture. Cover and set aside.
Part Three: The pasta
While preparing the other parts of the dish, you should have your pasta
(personal favorite - gemelli) cooking. Once the pasta is done, drain it and return it to the cooking pot. Add a couple tablespoons of olive oil and 1/3 c of parmesan cheese to pasta and mix. Pour cooked pasta over shrimp, tomato, basil mixture. Combine and serve hot!
Pick up a signed copy at our Bookstore.
Read a sample chapter.
Read the reviews.