Busters Recipes

Southwest Shrimp and Pasta

Makes 3 to 4 servings

1 pound Roma tomatoes
6 oil-packed dried tomatoes, drained
1 to 2 fresh jalapeno chilies, stemmed, seeded, and sliced
1/4 cup chopped fresh basil leaves
1 teaspoon olive oil
3 tablespoons minced shallots
4 to 6 cloves garlic, minced
1/4 cup dry sherry or water
1/2 pound dried bow-tie pasta
1 pound (22 to 24 per lb.) shelled, deveined shrimp
2 tablespoons chopped parsley
salt and pepper
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1. Rinse, core, and coarsely chop Roma tomatoes. Pu 2/3 of the
tomatoes into a food proessor or blender. Add dried tomatoes, chillies,
and basil; puree.
2. In a 10 to 12 inch frying pan over medium-high heat, stir oil,
shallots, and garlic until shallots are limp, about 2 minutes. Add
remaining chopped tomatoes, pureed tomato mixture, and sherry. Simmer
sauce over low heat, stirring occasionally, to blend flavors, 15 to 20
minutes Add a little water if mixture begins to stick.
3. Meanwhile, cook pasta in ablut 3 quarts boiling water until barely
tender to bite, 8 to 10 minutes. Drain and put in a wide serving bowl.
4. While pasta cooks, rinse and drain shrimp, then add to tomato sauce.
Stir often until shrimp are opaque but moist-looking in the center (cut
to test), 3 to 5 minutes.
5. Mix sauce with pasta, sprinkle with parsley, and add salt and pepper
to taste.

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