Wednesday, June 29, 2005

Shrimp w basil & sun-dried tomatoes

Serves 3

1/4 cup extra virgin olive oil
1/2 large onion, chopped
4 garlic cloves, chopped
handful of fresh basil, chopped
1/4 tsp red pepper flakes
6 sundried tomatoes, rehydrated and sliced
24 - 30 raw, medium shrimp
1-2 tbl capers
1/2 cup dry white wine
grated peel of 1 lemon
juice of 1 lemon
salt and pepper to taste
(goat cheese -I didn't use this cause I didn't have any, but I think that it would be fantastic)

1/2 lb linguine, cooked al dente

Saute onion & garlic in olive oil until translucent. Add 1/2 the basil, red pepper, and tomatoes turn heat off and allow to infuse about 5-10 minutes. Turn heat back on to medium and add shrimp. Cook about 1-2 minutes and turn over. Add capers and wine and cook 1-2 minutes more. Remove from heat, add lemon peel and juice, remaining basil, salt & pepper. Serve over linguine w/ goat cheese crumbled on top.

No comments:

Post a Comment