Pasta Rosa |
Course : Italian
Source: La Bone Cuisine/New Orleans SPCA Cookbook (recipe
Serves: 4 |
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Ingredients:
8 pieces sun-dried tomatoes |
1/4 cup garlic chopped |
1 teaspoon cayenne pepper |
1 cup extra-virgin olive oil |
24 medium shrimp -- peeled |
1/2 cup arugula -- chopped |
1 teaspoon salt |
1 pound cheese tortellini -- cooked |
1/2 cup romano cheese -- grated |
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Preparation / Directions:
Rehydrate tomatoes and cut into julienne strips. Sauté‚garlic and cayenne pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook until shrimp are nearly done (see note).
Add arugula and salt. Cook just until shrimp are tender. Toss with pasta and cheese in serving bowl.
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