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Pasta with Spicy Shrimp and Sun-Dried Tomatoes

4.3(102)

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day —usually because I've just read about a dish that I simply must try —but also because having a well-stocked refrigerator is the key to easier cooking."

by Bonnie Wilkens Metully·published 2004-08-20

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Servings

(4–6)

Total time

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Calories / serving

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Ingredients (12)

serves

3 tablespoons olive oilolive-oil
1 pound uncooked large shrimp, peeled, deveinedshrimp
4 large shallots, slicedshallot
3/4 cup sliced drained oil-packed sun-dried tomatoestomato
1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
6 garlic cloves, choppedgarlic
1 teaspoon grated lemon peellemon
1/2 teaspoon dried crushed red pepperbell-pepper
1 28-ounce can diced tomatoes in juice, drained
1/2 cup chopped fresh basilbasil
1 12-ounce package linguinelinguine
1 cup crumbled feta cheesefeta

Instructions (2 steps)

01Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté until shallots are soft, about 4 minutes. Add canned tomatoes and simmer until sauce thickens, about 3 minutes. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.

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Not rich — missing servings, total time, or calories.