Shrimp Pasta with Oven Dried Tomatoes

I love pasta and I love shrimp. Whenever I go to an Italian restaurant, you can almost guarantee that I will order some type of shrimp pasta. It’s my favorite! When I saw this recipe, I knew I needed to recreate it. While you need some forethought when making this dish since the oven dried tomatoes need to be baked for 3 hours or so, the rest of the dish is thrown together quite quickly. 

In my opinion, the shrimp is not the only star of this dish; it shares the spotlight with the flavorful oven dried tomatoes. That means that you shouldn’t just skip the oven dried tomatoes if you’re pressed for time. Instead, save this dish for another day. Better yet, make your oven dried tomatoes today, store them in the refrigerator overnight, and make this dish tomorrow!

You won’t regret it. I definitely went back for seconds. Now that our CSA box and our mini garden is overflowing with cherry tomatoes, I think I’ll be making this dish again very soon!


Shrimp Pasta with Oven Dried Tomatoes

1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
Kosher salt and pepper
1 lb bowtie pasta
2 T unsalted butter, divided
1 lb medium shrimp, peeled and deveined
¾ cup chopped yellow onion
2 cloves garlic, minced
½ tsp red pepper flakes
½ cup dry white wine (or chicken broth)
6 oz. mascarpone cheese
½ cup fresh basil leaves, chopped
¼ cup grated Parmesan, plus more for serving

1. To make the oven dried tomatoes, preheat the oven to 225˚ F.  Place the tomatoes in a small baking dish in a single layer, cut side facing up.  Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper.  Bake for about 3 hours, or until the tomatoes are mostly shriveled up.  Refrigerate until ready to use.
2. Cook the pasta according to the package directions.  Drain well.
3. While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat.  Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes.  Remove to a plate, tent loosely with foil and set aside.  
4. Melt the remaining tablespoon of butter in the pan.  Sauté the onion until slightly softened, about 4-5 minutes.  Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds.  Add the wine or broth and scrape any browned bits from the bottom of the pan.
5. Reduce the heat to medium-low.  Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes.  Add the mascarpone to the pan and stir until completely melted.  Stir in the basil and Parmesan, and season with salt and pepper to taste.  Serve immediately with additional Parmesan as desired.
6. Enjoy!!!

Source: Annie’s Eats

Posted by at August 26, 2012
Filed in category: Food, Main Dish, Pasta, Seafood,

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