Yield: 4 servings
|8 \N||Pieces sun-dried tomatoes|
|¼ cup||Garlic; chopped|
|1 teaspoon||Cayenne pepper|
|1 cup||Extra-virgin olive oil|
|24 mediums||Shrimp; peeled|
|½ cup||Arugula; chopped|
|1 pounds||Cheese tortellini; cooked|
|½ cup||Romano cheese; grated|
Rehydrate tomatoes and cut into julienne strips. Sautégarlic and cayenne pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook until shrimp are nearly done (see note).
Add arugula and salt. Cook just until shrimp are tender. Toss with pasta and cheese in serving bowl.
Per serving: 904 Calories (kcal); 65g Total Fat; (64% calories from fat); 30g Protein; 51g Carbohydrate; 147mg Cholesterol; 1279mg Sodium Food Exchanges: 3 Grain(Starch); 3 Lean Meat; ½ Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates
Recipe by: La Bone Cuisine/New Orleans SPCA Cookbook (recipe Converted by MM_Buster v2.0n.