Tuesday, October 18, 2011

Shrimp Pasta with Oven-Dried Toatoes

I saw this recipe on Annie's Eats a couple of weeks ago and knew I wanted to try it. Bowtie pasta with oven-dried tomatoes, sauteed shrimp, mascarpone cheese, fresh basil leaves and Parmesan cheese...what's not to like? I love bowtie pasta since it seems rather delicate and yet is able to hold a fair amount of sauce. This recipe also had crushed red pepper flakes in it for just the right amount of heat. Definitely a keeper that I will go back to again and again. We did send the leftovers home with Zeb and Melissa for them to enjoy at lunch tomorrow.

I also made my first batch of Vanilla Bean Ice Cream which was absolutely delicious with homemade Hot Fudge Sauce over it, but I'll post those recipes at another time.

Adapted from Annie's Eats
Shrimp Pasta with Oven-Dried Tomatoes (Serves 5-6)

1 pint cherry or grape tomatoes, halved
Olive oil
Small pinch of sugar
Kosher Salt and pepper
1 lb. bowtie pasta
2 tablespoons unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
3/4 cup chopped yellow onion
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
6 oz. mascarpone cheese
1/2 cup fresh basil leaves, chopped
1/4 cup grated Parmesan, plus more for serving

To make the oven-dried tomatoes, preheat the oven to 225 degrees. 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.

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 to 3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon butter in the pan. Saute the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and saute just until fragrant, about 30 seconds. Add the wine and scrape any browned bits from the bottom of the pan.

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 Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

Gerry and I agree:


  1. This looks amazing! I'm going to have to get Val to make this one night! It's got everything I love. I can't wait!!!

  2. It is very delicious, I'm sure you'll enjoy it.