Description
A vibrant pasta dish featuring succulent shrimp and a creamy sauce made from oven-roasted tomatoes, garlic, and tangy goat cheese. Fresh basil adds a bright finish to this elegant yet easy meal.
Ingredients
Units
Scale
- 1 pound (454g) farfalle or bowtie pasta,cooked and drained
- 5 - 6 large plum tomatoes,about 5 cups (1.2L) chopped
- 6 garlic cloves,chopped
- 2 shallots,sliced
- 1/4 cup (59ml) olive oil
- 1 teaspoon (5ml) salt
- 1 teaspoon (5ml) pepper
- 1/2 cup (118ml) white wine
- 1 3/4 cups (414ml) low sodium chicken stock
- 1 1/2 pounds (680g) large shrimp,21 - 25 per pound,peeled and deveined
- 1/4 pound (113g) herb goat cheese,crumbled
- 15 basil leaves,chopped
- Parmesan cheese,freshly grated
Instructions
- Preheat oven to 425°F (220°C). 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 white wine and bring to just boiling. Cook for about 2–3 minutes.
- Add the low sodium 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 crumbled herb goat cheese and stir until it is melted. Season to taste.
- In a large serving dish, combine the cooked and drained pasta and the shrimp and tomato mixture.
- Toss with some of the chopped basil, reserving a couple tablespoons for garnish.
- Sprinkle with freshly grated Parmesan cheese if desired and serve.
Notes
- Roasting the tomatoes, garlic, and shallots for 40 minutes, stirring halfway, is crucial for developing the sauce’s flavor.
- Ensure the shrimp are just cooked through (3–5 minutes in the simmering sauce) to prevent them from becoming tough.
- If using frozen shrimp, defrost them thoroughly before peeling and deveining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 180