Shrimp and Tomato Bow Tie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Olive Oil, .25 cup Anchovy chopped, 1 can (2 oz) Garlic, 6 clove Shallots, 2 tbsp chopped Good White Wine, .5 cupDill weed, dried, .5 tspcherry tomatoes 1 cupShrimp, cooked, 10 oz *Lemon Juice, 1 lemon yields Lg. Bow Tie Pasta, cooked, 20 oz Fresh Basil 1 to 2 tbsp.Parmesean to taste
Boil water and prepare Bow Tie Pasta. Heat Oil on medium heat in a saute pan that will fit all ingredients plus pasta. When the oil is heated add anchovies, as they begin to dissolve add garlic and shallots to the pan and saute lightly to infuse the oil. After about 3 minutes add in white wine and dried dill. Cook about 3 minutes to give wine opportunity to burn off the alcohol and sweeten up. Then add cherry tomatos, let them cook for about 3 minutes and then add the shrimp. Do not over cook the shrimp or they will be tough. Pre-cooked defrosted shrimp should cook 3 to 4 minutes. Just cook enough to heat through. When pasta is done and drained add to the sauce and toss gently. Serve. Parmesean on the side the dish goes well with french bread and a salad.
Number of Servings: 5
Recipe submitted by SparkPeople user JUSTICELEAGUE.
Number of Servings: 5
Recipe submitted by SparkPeople user JUSTICELEAGUE.
Nutritional Info Amount Per Serving
- Calories: 603.8
- Total Fat: 13.6 g
- Cholesterol: 155.7 mg
- Sodium: 463.5 mg
- Total Carbs: 88.3 g
- Dietary Fiber: 2.5 g
- Protein: 29.1 g