This particular dish was fresh and delicious. It definitely has me in the mood for the forthcoming of spring time. The creamy seasoned sauce was the perfect match for the thick pasta. And the grape tomatoes were a refreshing splash of flavor. I complimented this pasta with some fresh crusty french bread and a crisp Riesling. Perfect.
1 lb raw bow tie pasta
1/2 cup Sun-Dried Tomato salad dressing
1 lb uncooked de-veined shrimp (thawed and peeled)
1 cup chicken stock
1/2 tsp. of garlic powder
1 T. of dried basil
fresh cracked pepper
4 oz. of cream cheese
1 carton of grape tomatoes
1/2 cup of shredded Romano cheese
2 fresh basil leaves (chopped)
-Begin by cooking pasta as directed for Au Dente'. Remembering to add a little e.v.o. and sea salt to the pan prior to adding in the pasta, when it's at a rolling boil (this keeps your pasta from sticking together and it also flavors it). In a large saucepan, saute' shrimp in a small amount of the salad dressing until pink; remove and cover. Return drippings in pan to a medium-high heat. Pour in remaining dressing, stock, and seasonings and bring to a light boil. Add in the cream cheese and whisk until combined. Stir in tomatoes and cook about 3 minutes more. Toss with Romano cheese and serve with a garnish of fresh basil. Serves 4. Enjoy!