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Shrimp and Pasta with Two
Cheeses
Capers make this a special meal and it is quick to prepare if you keep
some3 frozen shrimp on hand.
1 lb. large fresh shrimp, peeled and
deveined
2 qts. water
3 tbsp. fresh lemon juice
8 ozs. uncooked bowtie pasta
6 plum tomatoes, seeded and chopped
1/4 cup olive oil
3 ozs. goat cheese, crumbled
2/3 cup capers, drained
1/3 cup freshly grated Parmesan cheese
1 /3 cup chopped fresh basil or Italian parsley
1/2 teas. salt
1/2 teas. freshly ground pepper
1 small garlic clove, crushed or minced
1/4 teas. dried crushed red pepper
Prepare shrimp. Defrost, peel and devein. You
may also use them unpeeled if you prefer.
Add lemon to 2 qts. water. add pasta and cook,
about ten minutes. Add shrimp, and cook 2 minutes or just until shrimp
turn pink. Drain.
Toss together remaining ingredients with pasta
and shrimp. Serve with additional Parmesan and pepper. 4
servings.
Source: adapted from Southern Living
recipe
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