Shrimp Primavera with Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite. Ingredients:
1 1/2 (16 ounce) packages angel hair pasta |
2 cubes chicken bouillon |
2 cups boiling water |
15 sun-dried tomatoes |
1/4 cup butter |
1/2 cup olive oil |
3 tablespoons minced garlic, or to taste |
2 (16 ounce) cans stewed tomatoes |
1 (16 ounce) can artichoke hearts, drained and quartered |
1 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon hot pepper sauce |
1/2 teaspoon ground black pepper |
1 pound large shrimp, peeled and deveined |
1 tablespoon shredded parmesan cheese, or to taste (optional) |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
2. Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.
3. Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
4. Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.
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