The Pioneer Woman Tasty Kitchen
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Shrimp, Goat Cheese, and Sun Dried Tomato Pasta

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Level: Easy

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Description

A delicious pasta dish that is quick enough to whip up on a weeknight but tastes like a weekend meal.

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Shallot, Minced
  • 2 cloves Garlic, Minced
  • ⅓ cups Tomato Paste
  • ¾ cups Dry White Wine
  • ½ cups Sun Dried Tomatoes
  • 3 ounces, fluid Goat Cheese Crumbled, Divided
  • 1 pound Shrimp, Thawed And Tails Removed
  • 10 ounces, fluid Fettucini Pasta
  • 2 Tablespoons Fresh Parsley, Chopped
  • Salt And Pepper, to taste

Preparation

In large skillet, heat olive oil over medium heat. Add shallot and saute until tender, about 3 minutes.

Add garlic and saute one more minute.

Add tomato paste and cook 3 more minutes. Add white wine and sun dried tomatoes, and simmer until it is reduced by half.

Add half of the goat cheese and stir until it is combined with the tomato sauce.

Add shrimp and cook until heated. (Note: if you are using raw shrimp, saute them before starting the sauce, set aside, then add them at this point).

Meanwhile, bring salted water to a boil. Add pasta and cook according to package instructions. Mine took 9 minutes. Drain pasta, reserving about 1/2 cup pasta water.

Add pasta to the saute pan with the sauce, toss to combine, and add pasta water until desired sauce consistency is reached. I added about 1/3 of a cup. Season to taste with salt and pepper.

Serve in pasta bowls and top with remaining parsley and remaining goat cheese, crumbled. We also ate this with a sliced French baguette broiled with garlic butter, then smeared with extra goat cheese.

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