10 ounces fusilli pasta, cooked according to package directions*
1 pound large shrimp, peeled and deveined (I buy the shrimp already prepped)
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. Do not 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.
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.
NOTE: Shrimp should always be cooked quickly in order to preserve their sweet, delicate flavors. They are very quick to cook, and the flavor can easily be ruined by overcooking. Most shrimp cook in as little as 3 minutes - when they curl and turn pink, they are done. Properly cooked shrimp are firm with a gentle curve shape (like the letter "C").
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.