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.
- 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
- 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.
- 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.
- 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.