Shrimp With Sun-Dried Tomato-Basil Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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Adapted from a newspaper recipe. Use any shape pasta you like. Ingredients:
1 cup pasta |
3/4 lb large shrimp, thawed if frozen |
6 ounces sun-dried tomatoes |
4 plum tomatoes, finely diced |
2 garlic cloves, minced |
1 bunch fresh basil, chopped |
1 red onion, diced |
2 tablespoons olive oil |
1/4 cup balsamic vinegar |
1/2 cup low-sodium tomato juice |
2 tablespoons fresh lemon juice (1 lemon) |
fresh ground black pepper |
Directions:
1. Cover sun-dried tomatoes with hot water and allow to soak 5 to 10 minute. Once reconstituted, julienne (cut into strips) and set aside; reserve soaking liquid. Cook pasta according to package directions. Strain and set aside.
2. In a large skillet, heat oil over medium heat. Saute garlic and onions for 1 or 2 minutes. Add shrimp and brown 1 to 2 minutes. Add diced tomatoes, sun-dried tomatoes along with reserved soaking liquid, tomato juice, and balsamic vinegar. Heat to a simmer. Add pasta, basil; return to simmer.
3. Once hot, remove from heat, add lemon and add pepper to taste.
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