Shellfish is always a popular combination in a pasta recipe which includes sun-dried tomatoes, olive oil, and garlic. Add broccoli florets to round out this quick-and-easy meal.
Quantity
1
Quantity Unit
4-quart dish
Prep Time (minutes)
10
Cook Time (minutes)
10
Ready In (minutes)
20
Ingredients
Amount
Measure
Ingredient
8
ounces
Pasta Noodles (Angel Hair)
3
cups, chopped or diced
broccoli florets
1
cup
sun-dried tomatoes, oil packed, chopped
2
tablespoons chopped
shallots (2 shallots roots)
1
medium
shrimp frozen,cooked shrimp - 1lb
1/4
teaspoon
crushed red pepper flakes
1/2
teaspoon
crushed red pepper flakes
1
tablespoon
basil, fresh, chopped (1/4 cup)
Steps
Sequence
Step
1
Directions
1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.
2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.
3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.
