Pasta rosa

Yield: 4 servings

Measure Ingredient
8 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 teaspoon Salt
1 pounds Cheese tortellini; cooked
½ cup Romano cheese; grated

Rehydrate tomatoes and cut into julienne strips. Sauté‚garlic 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.

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