A rich, spicy pasta and seafood dish for four.
(Recipe by Tavis Schafer, a 2003 Cuisinart Scholarship recipient.)
12 shrimp (U 16) 1/2 cup sun-dried tomatoes 2 shallots 2 cloves garlic 2 anchovies 2 fresh jalapenos, seeded 1/2 cup parmesan cheese, shredded 1 and 1/2 cup fresh spinach, packed 1/2 cup basil, reserve 4 tops for garnish olive oil salt and pepper 3/4 cup heavy cream 1 and 1/2 cup marinara sauce 1 cup tomato cut into large pieces (3/4-inch cubes) 4 cups cooked penne pasta, shocked and drained
590 calories (42% from fat) • carb. 70g • pro. 14g • fat 27g • sat. fat 13g • chol. 103mg • sod. 1341mg • calc. 277mg • fiber 4g
Peel and clean the shrimp, leaving the tails on. Set aside. Place sun-dried tomatoes in a Cuisinart food processor. Pulse until very coarsely chopped. Add the shallots, garlic and anchovies, then pulse again. Add the jalapenos, parmesan cheese, spinach, and basil, then pulse until an even mixture is achieved. The mix should not be wet or too finely chopped. Heat a pan and add a small amount of olive oil. Season the shrimp and sauté until just finished. Remove from the pan and keep warm. To the same pan, add the vegetable mixture and sauté lightly. Add heavy cream and reduce by 1/4, then add the marinara and chopped tomato. Heat thoroughly. Add the pasta and toss to coat. Taste, season and taste again. Finish the plate by placing 3 shrimp on top of mounded pasta and top with basil sprig.