Pasta with Spicy Shrimp and Sun-Dried Tomatoes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 main-course servings
- 1/2 cup chopped fresh basil
- 1 cup crumbled feta cheese
- 3 tablespoons olive oil
- 1 teaspoon grated lemon peel
- 1/2 teaspoon dried crushed red pepper
- 1 pound uncooked large shrimp, peeled, deveined
- 6 garlic cloves, chopped
- Carbohydrate 63 g(21%)
- Cholesterol 118 mg(39%)
- Fat 17 g(26%)
- Fiber 7 g(29%)
- Protein 25 g(49%)
- Saturated Fat 5 g(27%)
- Sodium 791 mg(33%)
- Calories 496
Preparation 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.
Preparation 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.
