Pasta with Shrimp and Oven-dried Tomatoes

I created this quick pasta recipe using oven-dried tomatoes from the freezer and fresh spring herbs. The tomato plants I started from seed are growing well and I can’t wait to eat the first tomato of the season. Until then I have to wait, so good thing I still have some oven-dried in the freezer. This pasta with shrimp, lemon, artichokes and fresh herbs is light and refreshing. A good transition into summer, especially with the addition of fresh spring herbs. If you are on a gluten free diet, as I am, simply use gluten free pasta.

Pasta with Shrimp and Oven-dried Tomatoes

3 Tablespoons extra virgin olive oil

3 large garlic cloves, minced

1 broken dried cayenne pepper or ½ teaspoon red pepper flakes

1 pound shrimp peeled and deveined

8 ounces angel hair multi-grain pasta*

1 ounce can artichoke hearts, quartered

Zest of one lemon

1 ½ cup oven dried tomatoes, slivered**

Salt and fresh ground black pepper to taste

3 Tablespoons Fresh squeezed lemon juice

½ cup chopped fresh parsley

1/3 cup chopped fresh chives

¼ cup toasted pine nuts

Cook pasta according to package directions.

Heat large covered pot of salted water to boiling on high. Add pasta and cook according to label.

While the pasta is cooking; heat 2 tablespoons olive oil over medium-high heat in a large sauté pan; add  garlic, dried red pepper and shrimp. Cook until shrimp turn opaque, about 2-3 minutes. Add a ladle of pasta water to deglaze pan making sure to scrape up bits off the bottom of pan. Add artichoke hearts, lemon zest, oven-dried tomatoes and salt and pepper; toss until heated through. Add drained pasta, lemon juice, 1 tablespoon olive oil, parsley and chives; toss until incorporated. Add more pasta water if needed.

To serve; divide on individual plates or place in a serving bowl and sprinkle with toasted pine nuts. Serves: 2 very generous servings

*Gluten Free: use gluten free pasta. Use one that has a bit more fiber in it such as brown rice pasta, quinoa or some will use beans in the ingredients. When I cook both traditional and the gluten free pasta I cook the gluten free pasta first and then bring the water back up to a boil and proceed to cook the traditional pasta. Once all the pasta is cooked simply divide the dish accordingly.

**If you don’t have oven-dried tomatoes substitute sundried tomatoes in oil, drain well

Posted in Herbs, Oven-Dried Tomatoes | 1 Comment »

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