My Million Dollar Pasta Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 whole - Shallot, Minced
  • - 3-4 Fresh tomatoes, Chopped
  • 1/3 cups - Olive oil (see note)
  • 2 tablespoons - Balsamic vinegar
  • - Salt, to taste
  • - Freshly ground black pepper, to taste
  • 1/2 pounds - Dried pasta of choice (fettucine recommended)
  • 1 pounds - 16-20 count Fresh shrimp, Shelled & deveined
  • 1 cloves - Garlic, Minced
  • - Juice of 1 lime
  • 1/4 cups - Cilantro leaves, Chopped
  • 1/2 cups - Parmesan cheese, Finely grated
  • Directions:

    1. Fill 4 pasta bowls with hot water to keep them warm for serving.
    2. In a large bowl, mix shallot, tomatoes, olive oil, vinegar, salt and pepper. Let rest for about 15 min.
    3. Bring about 4 qts. of well-salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta, reserving 1/2 C. of the cooking water.
    4. Lightly film a large non-stick skillet w/ a little olive oil spray. Quickly sear shrimp and garlic, just until shrimp are pink. Sprinkle with the lime juice, then add the tomato mixture. Stir the mixture until warmed, adding a little cooking water if it seems too dry.
    5. Empty the pasta bowls of the hot water and fill each evenly with the pasta and shrimp. Top each bowl w/ a handful of cilantro and a dusting of Parmesan.
    6. Serve immediately.

    Brief Description

    Outstanding pasta dish w/ shrimp

    Main Ingredient:

    Fresh shrimp; pasta

    Category:  Pasta

    Cuisine:  American


    NOTE: Try No. 1 Lorenzo Cerasuola Olive Oil -- but, no matter what, use a GOOD tasting olive oil.


    SA Express newspaper/Marianne Anderson/adapted from John Owen, The Intermediate Eater

    Posted By:


    Posted On:

    April 1, 2013

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