Now Reading
Roasted Tomato and Garlic Shrimp Pasta with Goat Cheese

Roasted Tomato and Garlic Shrimp Pasta with Goat Cheese

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.

timthumb-1.php

See Also

Roasted Tomato and Garlic Shrimp Pasta with Goat Cheese

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Tomato and Garlic Shrimp with Goat Cheese and Pasta

Roasted Tomato and Garlic Shrimp with Goat Cheese and Pasta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amy Casey
  • Total Time: 1 hour
  • Yield: 6 1x

Description

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


Ingredients

Scale
  • 1 pound farfalle or bowtie pasta, cooked and drained
  • 56 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.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Main
View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top