I recently shared this recipe with my friends over at What’s Cooking with Ruthie. This is the quintessential summer recipe. Fresh, fresh, fresh is the name of this game. If you know anything about me you know how much I love tomatoes. You might also even know that Cherokee Purple tomatoes are my absolute favorite!! Two years ago I entered the Tomato Art Fest Recipe contest with this award winning sandwich featuring Cherokee Purple tomatoes and our plants are growing beautifully in our garden, so that come mid-summer we have lots and lots of those big, beautiful purple tomatoes.
In the meantime, I will gladly pick up my precious from any and all produce stands I can find them at. What I love about this pasta is that it is filling enough since I am eating for myself and the man child that is rapidly growing in my belly, but it is still light enough that I don’t feel gross and even more like I’m about to pop than I already do. I used bowtie pasta with this dish, but rotini pasta or even cheese tortellini would be great if you want something a little more substantial. I am super excited to share more fresh tomato recipes with you all as our garden (and my body) continues to grow over the next few weeks!!!
- 1 pound large shrimp, fresh or frozen (if frozen purchase peeled, deveined and tail off)
- 2-3 garlic cloves, minced
- 2-3 scallions, chopped
- 2 tablespoons butter
- 1 tablespoon dry white wine
- 1/2 pound bow tie pasta
- Chicken granules (for cooking pasta)
- 1 tablespoon olive oil
- 1-2 large Cherokee Purple Tomatoes, diced
- 1 1/2 cups fresh basil, torn into pieces
- Salt & pepper to taste
- Melt 1 tablespoon butter in a skillet over medium heat. Add garlic and scallions and cook 2-3 minutes until soft. Add remaining tablespoon of butter. Add shrimp and toss. Cook until opaque throughout about 3 minutes, turning frequently. Add wine and reduce heat to low. Let simmer about 1-2 minutes. Remove from heat and set aside.
- In a saucepan with enough water to cook pasta, add 1/2 teaspoon chicken granules. Once boiling add bowtie pasta and cook until al dente. Drain and add olive oil, and shrimp mixture. Toss to coat.
- Dice tomatoes and prepare basil. Add to pasta and shrimp mixture. Season with salt and pepper. Serve immediately.
If you like this shrimp recipe, you might also try these:
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