Thursday, September 6, 2007

Natalie's Special Shrimp Pasta

I created this pasta dish as an homage to my favorite pizza at Brixx in Chapel Hill. I felt like having the ingredients one night, but didn't feel like making pizza dough, so I decided to turn it into a pasta sauce. I usually just kind of throw it together, so do not take the amounts listed literally. Do, however try it as it is quick and delicious. So delicious that I have no picture. We ate it too quickly. You can also omit the shrimp if you are a vegetarian. The goat cheese will melt over the hot pasta and make a creamy sauce.
1 lb pasta (I use whole wheat spaghetti)
1/4 cup olive oil
1 cup roasted red peppers chopped and drained
1/2 cup sun dried tomatoes chopped
1/2 - 1 pound shrimp shelled and deveined (I buy ez peel for ease)
2 teaspoons red pepper flakes (less or more depending on how spicy you like it)
Salt (preferably kosher)
goat cheese (small log)
2-3 tablespoons fresh basil chopped
1. Bring large pot of water to boil, salt liberally
2. Add pasta
3. While pasta cooks heat olive oil in very large skillet over medium high heat
4. Add sundried tomatoes, roasted red peppers, red pepper flakes and large pinch of salt-cook 2 or three minutes
5. Add shrimp, cook about 2 minutes until JUST opaque, reduce heat to medium
6. Pasta should be 1-2 minutes short of being done
7. Strain slightly undercooked pasta (reserving some pasta water) and add to skillet and toss with peppers, tomatoes, and shrimp
8. Spoon in 2 or 3 ladles (2 cups) of pasta water skillet
9. Finish cooking pasta with peppers, tomatoes, and shrimp until liquid has been absorbed
10. Remove from heat
11. Crumble goat cheese and basil over pasta and mix well
12. Serve and garnish with parmesan if you so desire

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