Shrimp, Basil, Sun-dried Tomato with Pasta
by Marjan
The sun is shining bright here in Southern California. A lazy day to lounge and plan a mouth watering dish is the ideal weekend day for me. Shrimp sautéed with garlic, green onions, chili flakes, sun-dried tomatoes and lemon juice…tossed with fettuccini pasta, parmesan cheese, and finished with fresh basil! Need I say more? A mouth watering dish prepared in less than an hour; satisfying and tantalizing to the palate; and with ingredients available all summer long-this recipe screams sun shine for me!
From the time you boil the water for your pasta, clean the shrimp and gather all your ingredients, this recipe will require less than an hour. However when it comes to eating it, I have noticed my loved ones devour it in half the time it takes to prepare it! This is a ‘win win’ recipe for the cook and those who are served.
Ingredients for 3-4 people
10 fresh large jumbo shrimp- deveined and peeled, leaving the tail
1 cup chopped green onions (green and white parts)
½ cup sun-dried tomatoes- soaked until soft and chopped into small pieces
½ cup grated parmesan cheese
2 large lemons- zest and juice
1 tsp each salt, ground black pepper and chili flakes
1/3 cup white wine of choice
½ cup extra virgin olive oil
2 garlic cloves- minced
1-2 tablespoon of butter (optional- I prefer olive oil)
1 packet of fettuccini (usually serves 4)- follow instructions for al dente preparation
½ cup chopped fresh basil
In a medium size bowl, marinate shrimp in lemon zest and juice, wine, salt, pepper, chili, garlic, and olive oil.
Meanwhile, prepare fettuccini pasta al dente, strain water and set aside.
In a large sauté frying pan over medium heat, melt 1-2 tablespoon of butter. Carefully add shrimp and all the marinade. Cook for 3-4 minutes until alcohol is burned off and shrimp is semi-cooked. Add sun-dried tomatoes and stir for another minute; followed by green onions- mix all ingredients in pan. Stir in pasta and cheeses. Toss for an additional 1-2 minutes until pasta is warmed and cheese has melted. Place into a large serving bowl and sprinkle over with chopped basil. Serve immediately.
The sun is shining bright here in Southern California. A lazy day to lounge and plan a mouth watering dish is the ideal weekend day for me. Shrimp sautéed with garlic, green onions, chili flakes, sun-dried tomatoes and lemon juice…tossed with fettuccini pasta, parmesan cheese, and finished with fresh basil! Need I say more? A mouth watering dish prepared in less than an hour; satisfying and tantalizing to the palate; and with ingredients available all summer long-this recipe screams sun shine for me!
From the time you boil the water for your pasta, clean the shrimp and gather all your ingredients, this recipe will require less than an hour. However when it comes to eating it, I have noticed my loved ones devour it in half the time it takes to prepare it! This is a ‘win win’ recipe for the cook and those who are served.
Ingredients for 3-4 people
10 fresh large jumbo shrimp- deveined and peeled, leaving the tail
1 cup chopped green onions (green and white parts)
½ cup sun-dried tomatoes- soaked until soft and chopped into small pieces
½ cup grated parmesan cheese
2 large lemons- zest and juice
1 tsp each salt, ground black pepper and chili flakes
1/3 cup white wine of choice
½ cup extra virgin olive oil
2 garlic cloves- minced
1-2 tablespoon of butter (optional- I prefer olive oil)
1 packet of fettuccini (usually serves 4)- follow instructions for al dente preparation
½ cup chopped fresh basil
In a medium size bowl, marinate shrimp in lemon zest and juice, wine, salt, pepper, chili, garlic, and olive oil.
Meanwhile, prepare fettuccini pasta al dente, strain water and set aside.
In a large sauté frying pan over medium heat, melt 1-2 tablespoon of butter. Carefully add shrimp and all the marinade. Cook for 3-4 minutes until alcohol is burned off and shrimp is semi-cooked. Add sun-dried tomatoes and stir for another minute; followed by green onions- mix all ingredients in pan. Stir in pasta and cheeses. Toss for an additional 1-2 minutes until pasta is warmed and cheese has melted. Place into a large serving bowl and sprinkle over with chopped basil. Serve immediately.
