For a quick and full-flavored dish, saute garlic in a mixture of butter and the rich oil from sun-dried tomatoes, then add the tomatoes and lots of fresh shrimp. Serve this heady mixture over angel hair pasta cooked with broccoli florets.
INGREDIENTS (for 4 servings):
- 1/2 pound large shrimp - peeled and deveined
- 2 cups fresh broccoli florets
- 6 (8 ounce) jars oil-packed sun-dried tomatoes
- 1/2 teaspoon minced garlic
- 1/2 cup butter
- 1 (8 ounce) package angel hair pasta
PREPARATION:
Put the heat on under the pasta pot full of water.
In a large saute pan heat the oil from the drained sun-dried tomatoes. Add butter. When butter is melted saute the garlic about 1 minute, add the sun-dried tomatoes, heat for about 1 minute. Add shelled and deveined shrimp. Cook until shrimp are done, about 5-8 minutes.
When pasta water comes to a boil, toss in the broccoli florets. Cook about 2-3 minutes. Then add angel hair. Cook according to package instructions. Drain and turn into large past bowl.
Spoon shrimp mixture over pasta and serve.