Rock Shrimp with Mediterranean Stvie Bow Tie Pasta
|Broccoli florets||1 Pound, split|
|Canadian bacon slice||2 , diced|
|Olive oil||3 Tablespoon|
|Bow tie pasta||12 Ounce|
|Shrimp||1 Pound, cleaned|
|Garlic||3 Clove (15 gm), chopped|
|Jalapeno||1 Small, finely chopped|
|Onion||1 1⁄2 Cup (24 tbs), finley chopped|
|Rosemary sprig||1 Small, finely chopped|
|French capers||2 Tablespoon, drained|
|Sun dried tomatoes||2 Tablespoon|
|Kalamata olives||4 Tablespoon, sliced|
|Plum tomatoes||1⁄2 Cup (8 tbs), seeded and diced|
|Marjoram||1 Small, finely chopped|
|Oregano||1 Small, finely chopped|
1)Boil broccoli with salt and pepper for 2 to 3 minutes. Drain and add cool water. Drain once again.
2)Fry bacon until crisp and brown over medium heat. Remove from fire and blot on paper towels.
3)Boil 4 quarts of water with salt and oil. Add in pasta and continue to boil for another 10 minutes. Drain.
4)In a saucepan, add 2 tablespoon oil over high heat.
5)Add in shrimp seasoned with salt and pepper and saute for 1 minute.
6)Now add in garlic, onion, jalapeno, rosemary and saute for 1 minute.
7)Add in capers, olivs, sun-dried tomatoes, cooked broccoli and diced tomatoes. Continue to saute and cook for 2 to 3 minutes.
8)Add inoregano and larjoram.
9)Mix in shrimp mixture, oil, olives and pasta.
10)Take a pasta plate and transfer contents onto it. Serve hot.