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Roasted Tomato and Garlic Shrimp Pasta with Goat Cheese

Shrimp are readily available year round in the freezer section of the grocery store and are a suitable stand in for fresh shrimp.
By Amy Casey

Shrimp are readily available year round in the freezer section of the grocery store and are a suitable stand in for fresh shrimp. I like to keep a 2 pound bag of frozen large shrimp on hand as they are quick to thaw (just place in a bowl of cold water for about 15 minutes) and they cook up in minutes. And it always seems a little fancy when we have shrimp for dinner. The tangy herb crusted goat cheese adds creaminess to the sauce. A handful of herby basil finishes off the dish and hints that the warm weather is finally here.

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Roasted Tomato and Garlic Shrimp Pasta with Goat Cheese

Roasted Tomato and Garlic Shrimp with Goat Cheese and Pasta
 
Prep Time
Cook Time
Total Time
 
Shrimp are readily available year round in the freezer section of the grocery store and are a suitable stand in for fresh shrimp.
Author:
Recipe Type: Main
Serves: 6
Ingredients
  • 1 pound farfalle or bowtie pasta, cooked and drained
  • 5 – 6 large plum tomatoes, about 5 cups chopped
  • 6 garlic cloves, chopped
  • 2 shallots, sliced
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup white wine
  • 1 ¾ cups low sodium chicken stock
  • 1 ½ pounds large shrimp, 21 – 25 per pound, peeled and deveined
  • ¼ pound herb goat cheese, crumbled
  • 15 basil leaves, chopped
  • Parmesan cheese, freshly grated
Instructions
  1. Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and shallots with the olive oil, salt, and pepper. Roast for 40 minutes, stirring after 20 minutes.
  2. Heat a large sauté pan to medium high and add the roasted tomato mixture. Add the wine and bring to just boiling. Cook for about 2 – 3 minutes. Add the chicken stock and bring the sauce to a simmer. Add shrimp and cook for 3 – 5 minutes or until they are just cooked through. Add the goat cheese and stir until it is melted. Season to taste.
  3. In a large serving dish, combine the pasta and the shrimp and tomato mixture. Toss with some of the basil, reserving a couple tablespoons for garnish. Sprinkle with Parmesan cheese if desired and serve.
Amy Casey

Amy Casey

Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.

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Originally Published: June 4, 2013

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