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Southwest Shrimp and Pasta





Yields
Makes 3 or 4 servings

 1 pound 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 teaspoon olive oil
 3 tablespoons minced shallot
 4 to 6 cloves garlic, minced
 1/4 cup dry sherry or water
 1/2 pound dried bow-tie pasta
 1 pound (22 to 24 per lb.) fresh or thawed frozen shelled and deveined shrimp
 2 tablespoons chopped parsley
  Salt and pepper
Step 1
1

Core Roma tomatoes and coarsely chop. Put 2/3 of the chopped tomatoes into a food processor or blender. Add dried tomatoes, chilies, and basil; whirl until coarsely puréed.

Step 2
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. 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.

Step 3
3

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.

Step 4
4

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.

Step 5
5

Mix sauce with pasta; sprinkle with parsley. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories557
% Daily Value *
Total Fat 19g25%

Saturated Fat 2.7g14%
Cholesterol 173mg58%
Sodium 199mg9%
Total Carbohydrate 59g22%

Dietary Fiber 5.4g20%
Protein 33g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.