Shrimp and Vegetable Linguine with sun-dried tomatoes

DSC_0812 Oh boy, its summer vacation! Can’t believe how an entire school year is gone. Whoosh. Just like that. Unbelievable. And with the relief also comes a slight panic attack. How am I going to keep them entertained and busy for the next two months? I guess we will figure something out. Maybe I can get them to do some of the household chores everyday ūüôā Keeping them busy is one thing and the other thing is to feed them. For some reason being at home seems to make them extra hungry. Well I am definitely going to rely on pasta – cartloads of it!…to come to my rescue! Pasta with meatballs¬†usually does the trick and they are quiet for a few hours! I usually get different kinds¬†of pasta to vary things up a little bit. Throw in¬†a different mix of vegetables each time. I sometimes add chicken or shrimp to make it a complete meal and they¬†just love it. ¬†This time I added a new ingredient that took the pasta to a whole new level! Sun-dried tomatoes! Yup.¬†They imparted the pasta this unbeatable smoky and tangy flavor. With the added shrimp and a white wine reduced marinara sauce, this was one wholesome pasta dish that all of us thoroughly enjoyed.! Sun-dried¬†tomatoes¬†are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun.¬†The tomatoes are high in¬†lycopene,¬†antioxidants, and¬†vitamin C¬†but usually contain a good amount of salt and so when using them in a recipe, make sure you cut down on the salt. The drying concentrates the flavor and hence sun-dried tomatoes are incredibly tangy and¬†flavorful!¬†I came across this great post which shows how to make sun-dried tomatoes at home using your oven. I cant wait to try that this summer using tomatoes from my garden! I am bringing this wholesome pasta dish to Fiesta Friday this week.

Shrimp and Vegetable Linguine with sun-dried tomatoes

  • Servings: Serves 4
  • Time: About 30 minutes
  • Difficulty: Easy
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  • 1/2 box of linguine pasta (from a 1 pound¬†box)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 large garlic cloves crushed
  • 1 tbsp crushed red pepper
  • 1/4 tsp red chilli pow ( optional)
  • 1/4 cup sun dried tomatoes chopped fine
  • 1 tsp salt or as needed
  • 25-30 medium size shrimp (about 3/4 pound) de-shelled and de-veined
  • 1/2 cup red bell pepper, cut into long thin slices
  • 1/2 cup peas
  • 1/2 cup mushrooms chopped
  • 1 cup spinach chopped
  • 2 tbsp lime juice/ lemon juice
  • 1/4 cup white wine
  • 1 tbsp marinara sauce or tomato sauce
  • 1 cup reserved pasta¬†stock
  • 1/4 cup parsley¬†chopped (optional)
  • Extra Virgin Olive Oil for drizzling on top

Method: Boil water in a  large cooking pot. Add pasta to the water along with the salt and cook uncovered for about 8-9 minutes or till al dente. Drain and reserve about 1 cup of the stock. Keep the pasta uncovered otherwise it will get overcooked with the steam. While your pasta is cooking, place a large sauté pan or a heavy bottomed cooking pan on heat. Add the olive oil and butter. Add the crushed garlic cloves, crushed red pepper, red chili pow (if adding), salt and the sun dried tomatoes. Saute on medium heat for about 1 minute and then add the shrimp and all the vegetables. Saute on medium heat for about 2-3 minutes. Then add the lime juice, white wine, the marinara/tomato sauce and the pasta stock. Bring to a boil and let simmer for 2-3 minutes until you get a slightly thick sauce. When you are ready to serve the pasta, add the linguine to the shrimp and vegetable mixture and drizzle with extra virgin olive oil and fresh parsley. Toss the linguine in the sauce well to evenly coat with the sauce. Serve immediately while warm!


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