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Southwest Shrimp and Pasta

Source of Recipe


Sunset, July 1997






List of Ingredients



• 1 lb. Roma tomatoes
  
• 6 oil-packed dried tomatoes, drained
  
• 1 or 2 fresh jalapeño chilies, stemmed, seeded and sliced
  
• 1/4 cup chopped fresh basil leaves
  
• 1 tsp olive oil
  
• 3 Tbsp minced shallot
  
• 4 to 6 cloves garlic, minced
  
• 1/4 cup dry sherry or water
  
• 1/2 lb. dried bow-tie pasta
  
• 1 lb. (22 to 24 per pound) fresh or thawed frozen shelled and deveined shrimp
  
• 2 Tbsp chopped parsley
  
• Salt and pepper
  






Instructions



1. Core Roma tomatoes and coarsely chop. Put two-thirds of the chopped tomatoes into a food processor or blender. Add dried tomatoes, chilies and basil; whirl until coarsely puréed.
   
   
2. In a 10- to 12-inch frying pan over medium-high heat, stir oil, shallot and garlic until shallot is limp, about 2 minutes.
   
   
3. Add remaining chopped tomatoes, puréed tomato mixture, and sherry. Simmer sauce over low heat, stirring occasionally, to blend flavors -- 15 to 20 minutes. Add a little water if mixture begins to stick.
   
   
4. Meanwhile, cook pasta in about 3 quarts boiling water until barely tender to bite, 8 to 10 minutes. Drain and put in a wide serving bowl.
   
   
5. While pasta cooks, add shrimp to tomato sauce and stir often until shrimp are opaque but moist-looking in the center (cut to test), 3 to 5 minutes. Mix sauce with pasta; sprinkle with parsley. Add salt and pepper to taste.
   
   Makes 3 or 4 servings.