Friday, October 15, 2010

Baby Bowties & Zesty Shrimp

Baby Bows with Zesty Shrimp

Printable Recipe
Hands-on time: 10 minutes
Cooking time: 15 minutes (or until the water boils & the pasta cooks)

Serves 6

1 lb/ 450g baby bowtie pasta
2 tbsp extra virgin olive oil
½ cup butter (1 stick)
2 cloves garlic, minced
2 lb/900g shrimp, peeled and deveined
1 sweet red bell pepper, seeded and cut into Julienne strips
Zest & juice of 1 lemon
1-2 tbsp basil pesto
Sea salt & freshly ground black pepper to taste
½ cup grated Romano cheese (I know… it goes against Italian custom, but it tastes great)

1. Cook the pasta until al dente in a large pot of salted water. (small bowties take less than 5 minutes, but if you use penne, probably 8-10) Drain and set aside.

2. In the meantime, in a large heavy bottomed skillet, warm the olive oil over medium heat. Melt half the butter. Add the garlic and cook for 1-2 minutes (just until fragrant). Add the shrimp, pesto, lemon juice and red pepper strips. Cook until shrimp turn pink (about 5 minutes). Add the lemon juice and cooked pasta (I just use tongs from the pot it cooked in, which adds a little water but not much to the “sauce”), lemon zest, salt & pepper, toss and taste for seasoning.

This is a great dish to serve instead of the standard Garlic Shrimp over Rice… Delicioso!

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