Shrimp Primavera with Sun-Dried Tomatoes recipe
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Ingredients
- 1 ½ (16 ounce) packages angel hair pasta 2 cubes chicken bouillon 2 cups boiling water 15 sun-dried tomatoes ¼ cup butter ½ cup olive oil 3 tablespoons minced garlic, or to taste 2 (16 ounce) cans stewed tomatoes 1 (16 ounce) can artichoke hearts, drained and quartered 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon hot pepper sauce ½ teaspoon ground black pepper 1 pound large shrimp, peeled and deveined 1 tablespoon shredded Parmesan cheese, or to taste
Nutrition Info
- 536.5 caloriescarbohydrate: 63.3 gcholesterol: 102.1 mgfat: 22.8 gfiber: 6.8 gprotein: 22.6 gsaturatedFat: 5.8 gservingSize: -sodium: 1578.3 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Primavera with Sun-Dried Tomatoes
Directions
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Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.
Melt butter in olive oil over medium heat, add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper, bring to a boil. Add shrimp, cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.