Pasta with Shrimp and Tomato Pesto
|For sun-dried tomato pesto|
|Sun dried tomatoes||1⁄2 Cup (8 tbs)|
|Chopped toasted walnuts||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, drained (1 Can)|
|Chopped italian parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh oregano/Basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 1⁄2 Tablespoon|
|Pasta||1⁄2 Cup (8 tbs)|
|Olive oil||1 Teaspoon|
|Sliced onions||1 Cup (16 tbs)|
|Sweet red peppers||1⁄2 Cup (8 tbs), sliced|
|Sweet green peppers||1⁄2 Cup (8 tbs), sliced|
|Large shrimp||1 Pound, peeled and deveined|
|Ground black pepper||1⁄2 Teaspoon|
|Angel hair pasta||10 Ounce|
To make the sun-dried tomato pesto: Place the sun-dried tomatoes in a small bowl.
Cover with boiling water and let soak for about 20 minutes, or until softened.
Drain and reserve the liquid.
Transfer the sun-dried tomatoes to a food processor or blender.
Add the walnuts and garlic.
Process briefly to combine.
Add the whole tomatoes, parsley, oregano or basil, Parmesan, and oil.
Process until smooth.
Add just enough of the reserved liquid to form a paste; process until smooth.
To make the pasta: Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook, stirring often, for 5 minutes, or until softened.
Add the red and green peppers and cook, stirring often, for 5 to 8 minutes, or until softened.
Add the shrimp and cook, stirring often, for 2 to 4 minutes, or until pink.
Sprinkle with the black pepper and salt.
Cook the angel hair in a large pot of boiling water according to the package directions.
Place in a large bowl.
Top with the shrimp mixture and the pesto.
Toss well to combine.