Bow Ties Alle Portofino Recipe
Ingredients
| 1 pound bow tie, radiatore or other medium pasta, uncooked | ||
| Frozen shrimp | 1 pound, deveined | |
| Sun-dried tomatoes | 12 , cut into thin strips | |
| 8 fresh plum tomatoes, chopped | ||
| 2 bunches arugula, washed, torn into bite-size pieces | ||
| Italian parsley sprig | 6 , coarsely chopped | |
| 1/2 small bunch fresh basil, leaves picked, coarsely chopped | ||
| 1/4 cup olive or vegetable oil | ||
| Lemon juice | 1 | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
MAKING
1) Follow package directions to cook pasta.
2) In the meantime, steam shrimp till it becomes opaque.
3) Take a large mixing bowl; put shrimp in it and stir in sun-dried tomatoes, plum tomatoes, arugula, parsley and basil by tossing gently.
4) Drain well the cooked pasta and add at once to shrimp mixture.
5) Pour in oil, lemon juice, seasonings and stir well.
SERVING
6) Serve at once.
1) Follow package directions to cook pasta.
2) In the meantime, steam shrimp till it becomes opaque.
3) Take a large mixing bowl; put shrimp in it and stir in sun-dried tomatoes, plum tomatoes, arugula, parsley and basil by tossing gently.
4) Drain well the cooked pasta and add at once to shrimp mixture.
5) Pour in oil, lemon juice, seasonings and stir well.
SERVING
6) Serve at once.
Chef
