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Southwest Shrimp and Pasta

Yield Makes 3 or 4 servings


  • 1 pound Roma tomatoes
  • 6 oil-packed dried tomatoes, drained
  • 1 or 2 fresh jalapeño chilies, stemmed, seeded, and sliced
  • 1/4 cup chopped fresh basil leaves
  • 1 teaspoon olive oil
  • 3 tablespoons minced shallot
  • 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.) fresh or thawed frozen shelled and deveined shrimp
  • 2 tablespoons chopped parsley
  • Salt and pepper

Nutrition Information

  • calories 557
  • caloriesfromfat 31 %
  • protein 33 g
  • fat 19 g
  • satfat 2.7 g
  • carbohydrate 59 g
  • fiber 5.4 g
  • sodium 199 mg
  • cholesterol 173 mg

How to Make It

  1. Core Roma tomatoes and coarsely chop. Put 2/3 of the chopped tomatoes into a food processor or blender. Add dried tomatoes, chilies, and basil; whirl until coarsely puréed.

  2. In a 10- to 12-inch frying pan over medium-high heat, stir oil, shallot, and garlic until shallot is limp, about 2 minutes. Add remaining chopped tomatoes, puréed 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 about 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, add shrimp to tomato sauce and 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. Add salt and pepper to taste.