This outstanding pasta recipe and photos were shared with me by Karen Calanchini, Food Stylist and
Photographer, of Redding, CA. This recipe has been adapted from a Weight Watchers recipe.
This is a quick and healthy pasta dish that is very tasty. Use the freshest ingredients you can
get, especially the tomatoes. Even though I made this in mid November, our Farmer's Market still offered loads of great tomatoes, and our local supermarket
had some very nice heirloom tomatoes. We loved the touch of balsamic vinegar in the background.
More delicious
Pasta Recipes and
Poultry Recipes for more great cooking ideas.
Fusilli with Shrimp, Tomatoes, and Basil
Recipe Type:
Pasta,
Tomato,
Basil,
Cheese,
Balsamic Vinegar
Yields: 6 servings
Prep time: 20 min
Pasta cook time: 15 min
Ingredients:
10 ounces fusilli
pasta, cooked according to package directions*
1 pound large
shrimp, peeled and deveined (I buy the shrimp already prepped)
Water
White
wine
3 to 4 large
tomatoes, cut into chunks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian flat leaf parsley
3 cloves
garlic, minced
3 to 4 scallions (green onions), sliced
1 tablespoons good-quality
Balsamic Vinegar
1 tablespoon extra-virgin
olive oil
2 tablespoons grated Romano cheese
Coarse
salt or sea salt and freshly-ground
pepper to taste
1 teaspoon red pepper flakes (optional)>
* Fusilli is a corkscrew pasta, pronounced foo-ZEE-lee. Don't worry
about cutting it, because it breaks itself into nice size pieces after the dish comes together. If you can not find the fusilli pasta in your local grocery store, substitute spiralini
or rotini pasta, which are a similar shape and size.
Preparation:
After cooking the pasta, drain, and set aside in a large bowl.
While the pasta cooks, cook the shrimp in a little water and white wine, until shrimp are opaque in center (approximately 2 to 3 minutes
depending on the size of the shrimp). Remove from heat, drain, and set aside, reserving about 1/2 cup of the cooking liquid.
Add the tomatoes, basil, parsley, garlic, scallions, balsamic, oil, cheese. salt and
pepper, red pepper flakes, shrimp and cheese to the pasta and mix. If you want a little more liquid, add the cooking liquid from the shrimp. The pasta
will soak the liquid up.
Serve at once while still warm, grate more cheese over the top of each serving.
This may be covered and refrigerated for up to 8 hours and served chilled, if desired.
Makes 6 servings.
