Garlic Shrimp and Sundried Tomatoes with Pasta and Sauce

photo cred: juliasalbum.com 

We had this last week and it was easy to gobble up. I did make a change, and that was to run the sun-dried tomatoes through a food processor, because I'm not a fan of the texture when they are in big chunks, and that solved the problem. 

Garlic Shrimp and Sun-dried Tomatoes with Pasta and Sauce

1/2 lb shrimp

4 oz sun-dried tomatoes in olive oil

salt

1/4 tsp paprika

4 garlic cloves, minced

1 c milk

1 tsp dried basil

1/4 tsp crushed red pepper

1 c parmesan cheese

8 oz pasta, I used angel hair, the original recipe called for fettuccine

In a large skillet, saute minced garlic and sun-dried tomatoes in oil (I used the oil from the tomatoes) for one minute until garlic is fragrant.

Add shrimp, sprinkle with salt, paprika, and cook on medium heat for about 2 more minutes.

Add milk, basil, and crushed red pepper to the skillet, bring to boil and reduce to simmer. Whisk in the parmesan cheese to melt, and turn to lowest heat until completely melted. Remove the sauce from heat, add more salt, basil and crushed red pepper if desired.

Cook the pasta according to directions. Drain and rinse. Add pasta to the sauce and mix together.

Bon Appetite!