| FEBRUARY 01 2013 ... stacey norwood
Spicy Shrimp Pasta
|
Quality pasta needs very little to dress it up! A few fresh ingredients—particularly fruity olive oil and creamy feta cheese— allow the flavour of this spicy chili pasta to shine through. 1. Preheat oven to 400°F. Line baking sheet with parchment paper. 2. Place shallot, peppers, and tomatoes on baking sheet. Drizzle with olive oil and
balsamic vinegar. Sprinkle with kosher salt. Roast for 20 minutes.
INGREDIENTS
1 pint grape tomatoes 1 large shallot, roughly chopped 4-5 medium sweet peppers, de-seeded and cut in half ½ cup basil, tightly packed and cut into a chiffonade
3. Bring 6-8 quarts of water to a boil; add a tablespoon or so of kosher salt. Add pasta and cook until al dente, about 8 minutes. 4. Remove pasta from heat and toss with more olive oil and the juice of half a lemon.
Using tongs, gently toss with roasted vegetables, shrimp, and feta cheese. Plate and add a tablespoon of olive tapenade to each serving. Garnish with sprigs of fresh oregano.
ideas * You can also toss in quartered artichoke hearts, capers or kalamata olives.
Quality extra-virgin olive oil (I used Mueloliva) Quality balsamic vinegar Kosher salt 1 (8.8 ounce) package Morelli Red Chili Pasta Juice of ½ lemon ½ pound peeled, deveined shrimp, sautéed in garlic and olive oil 4 ounces fresh feta cheese Olive tapenade Fresh oregano
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