Summer Shrimp Pasta Recipe
Ingredients:
- 1 pound cooked medium shrimp, peeled and deveined
- 9 ounces angel hair or linguine pasta
- 3 medium tomatoes, diced or 1 (14 1/2 ounces) can peeled and diced tomatoes, undrained
- 1 (14-ounce) can hearts of palm or quartered artichoke hearts, drained
- 1 (3 1/2 ounces) can capers, drained
- 1 tablespoon red wine or balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- Ground pepper, to taste
- 1 (4-ounce) block Parmesan or Romano cheese, coarsely grated or 1 cup crumbled feta cheese
How to cook Summer Shrimp Pasta:
- Bring a large pot of water to boil over high heat. Add pasta and cook according to package directions.
- Meanwhile, in a medium bowl, combine the shrimp, tomatoes, hearts of palm or artichoke hearts, capers, vinegar, olive oil, and seasonings.
- Drain the pasta in a colander and return to the pot. Pour sauce over pasta and toss. Add the cheese and toss again.
- Serve the Summer Shrimp Pasta immediately or refrigerate and serve as a cold pasta salad.
Note:
The Summer Shrimp Pasta recipe easy to prepare and so good!
Tips:
If you have extra cooked shrimp, you can use them for this simple uncooked sauce for pasta. The leftover peeled shrimp are combined with diced tomatoes, minced garlic, hearts of palm, capers, oil and vinegar and coarsely shredded Parmesan. The dish is good warm, right after tossing, and also makes a great cold pasta salad.
When you don’t have a surplus of boiled shrimp on hand, simply have your supermarket peel and steam your shrimp for you. Or, serve a meal of boiled shrimp one night and cook enough shrimp to create this quick pasta the next.
The ingredients can be varied, canned diced tomatoes can replace the fresh, artichoke hearts can substitute for the hearts of palm and crumbled feta cheese can stand in for the Parmesan.
This recipe for Summer Shrimp Pasta serves/makes: 6
Main Ingredient: Shrimp
Preparation Method: Pasta
Cuisine: Italian