Summer Meals: Shrimp Recipe with Pasta and Rocket

This is a fantastic shrimp recipe; the sauce is extremely fresh, fast and easy to make. The good thing is that shrimp cook in the blink of an eye (if they overcook they turn mealy), and the tomatoes and rocket are almost not cooked at all. The hot pasta with the barely cooked peppery rocket, the intensely flavored tomatoes, and the just-cooked shrimp make a perfect summer meal.

For this recipe you will need:

350g dried penne

450ml stock

75ml dry white wine

4 garlic cloves, crushed

generous pinch of crushed dried chillies

4 dry-pack sundried tomatoes, chopped (use scissors)

4 black olives in brine, drained and slivered off their stones

several dashes of Tabasco sauce

several dashes of Worcestershire sauce

225g jumbo shrimp, peeled and de-veined

4 tablespoons fresh basil strips

1 tablespoon fresh mint strips

450g firm but ripe vine tomatoes, cut into quarters and deseeded

40g rocket

salt and pepper

chopped fresh parsley, to garnish

Cook the pasta in plenty of salted, boiling water for 8 to 10 minutes, until al dente (just tender, not mushy)

While it cooks, prepare the sauce. Combine 300ml of the stock with the wine, garlic, chilli, sundried tomatoes, olives and sauces in a frying pan, and boil for 7 to 10 minutes, until the liquid is almost gone. Add the remaining stock and the shrimp, stir, and cook for 2 to 4 minutes, until the shrimp are just cooked (pink and beginning to curl). Stir in the basil, mint, fresh tomatoes and rocket, and cook for a few seconds. Season with salt and pepper.

Drain the pasta, put it into a warm bowl, and toss with the shrimp and tomato mixture. Sprinkle with parsley and serve at once. Grated parmesan cheese on top is optional.

To prepare delicious shrimp recipes always make sure you buy your shrimp fresh and that you cook it from raw.

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