June 14, 2017

Recipe of The Week

Shrimp Pasta With Summer Vegetables

(click for larger version)
Ingredients (Serves 4)

16 shrimp (peeled and deveined)

1 large zucchini (diced)

1 lb medium sized heirloom tomatoes

1 lb penne pasta

1/3 c white wine

1/4 c chick peas

2 tbsp butter

1 clove garlic (sliced thin)

1 can artichokes (cut in half lengthwise)

olive oil

salt and pepper to taste


Begin by bringing a large pot of water to a boil with 3 tbsp of salt and 1 tbsp of olive oil, cook the pasta in the salted water for 8-10 minutes. While this is happening gently roast the tomatoes in a 325 degree oven; after about 5 minutes the skin will blister, remove them from the oven and peel away the skin then return them to the oven for another 15 minutes.

At this point the pasta should be ready. Drain the pasta and run cold water over it. Set aside until you're ready to assemble the dish. In a large sauté pan or a 2" deep roasting pan, heat 2 tbsp of olive oil. Season the shrimp and sear on each side for one minute. Once you've finished searing the second side add the garlic and toast in the pan for one minute. Now you can add all the other vegetables. Deglaze the pan with the white wine and let it reduce for about one minute, add the butter and the pasta and stir gently.

If you would like you can add your favorite fresh herbs at the end.

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