Sun-Dried Tomato & Basil Pesto Pasta with Shrimp

I made this meal for my family a few nights ago and they RAVED. Realistically I'm not sure when they haven't raved, but this dish really stole the show for a while. The flavors are super intense and a crowd pleaser for sure. Try it out, modify for your tastes and let me know what you think!

Ingredients:
- 1 pound linguini or pasta of your choice
- 2 pounds fresh shrimp
- 25 fresh basil leaves
- 1 jar sun-dried tomatoes packed in olive oil
- Parmesan cheese
- 1/2 onion, diced
- 4 garlic cloves, minced
- 1/2 red bell pepper, diced
- salt / pepper
-oregano and garlic powder
- crushed red pepper
- olive oil


To Make:

Begin by boiling a pot of water for the pasta. Make sure you salt the water. Cook the pasta for 7-9 minutes depending on which type and until it's AL-DENTE!

In the meantime, begin sauteing in olive the onions, garlic and red bell pepper on medium low heat until almost tender. Remove the tails from the shrimp (if you prefer) and add into the peppers and onions. Season with salt, pepper, crushed red pepper, garlic powder and oregano. Cook until the shrimp are done, about 4 minutes.


While that is cooking on the stove and the pasta is boiling away, in a food processor, add in the container of sun-dried tomatoes with olive oil, 20 basil leaves and 2 tablespoons of Parmesan cheese. Add in a pinch of salt, pepper and garlic powder. Pulse together until it's smooth. Set aside.

Once the pasta is done, in a large bowl, pour the sun-dried tomato basil mixture over top the pasta and mix together. Slowly mix in the shrimp and pepper. Top with additional fresh basil leaves and Parmesan cheese. Add crushed red pepper to taste. ENJOY!

Shrimp, Tomato & Basil Pasta

This dish is great because you can make a lot of it and it keeps very well for a few days. Or invite several friends and family over and you have a meal that won't disappoint. Best of all, it's a fairly simple recipe, but the flavors are complex and delicious.

Ingredients:
- 1 pound spaghetti or angel hair
- 1.5 pounds shrimp, peeled, uncooked
- 6 fresh Roma tomatoes, chopped (seeds removed)
- 12 basil leaves, chopped
- 12 garlic cloves, smashed and chopped
- 1 small onion, diced
- olive oil
- 1/2 cup feta cheese
- 1/2 cup Parmesan cheese
- crushed red pepper
- salt
- pepper
- garlic powder

To Make:
Begin by boiling your pasta according to the package, depending on which type you choose will determine the cooking time. Remember to always salt the water and always cook your pasta al-dente (firm to the bite).

In the meantime, in the biggest saute pan you have, drizzle heavily with olive oil and begin sauteing the onions and garlic. Season with salt and pepper. After about 5 minutes, add in the shrimp and season those with salt and pepper and garlic powder. Saute the shrimp until they are almost done. While the shrimp are cooking, add in the fresh tomatoes and half of the chopped basil leaves. Season the tomatoes with salt, pepper, 1 tablespoon of crushed red pepper and add about a half cup more of olive oil. (You are building the sauce right now and it needs to be enough to stand up to the pasta)

Add in the feta and Parmesan cheeses. Once the pasta is cooked, do not drain it, take it out of the water with tongs and place it directly into the saute pan. This also helps to create a fantastic sauce and helps all of the flavors to bind to the pasta. Scoop 2 scoops of the pasta water into the saute pan. Mix together, and cover with a lid for about 1 minute.

Empty into a large pasta bowl and allow the sauce and shrimp to fall right over top of the pasta so it can sink down through out. Top with fresh basil and extra Parmesan cheese.

Serve while hot.

Tri-Colored Spaghetti w/ Spicy Shrimp & Peppers

If your looking for a way to get a full serving of vegetables AND still eat pasta, then using the tri-colored pasta, which is actually made with tomatoes, carrots and spinach is a great way to get added nutrients. I also threw in some other fresh veggies such as (tri-colored) peppers, garlic and onions along with some fresh herbs which REALLY made this dish EXPLODE with flavor! Check it out!

Ingredients:

- 1 pound tri-colored spaghetti
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow or orange bell pepper, diced
- 15 cloves garlic, diced
- 1 large onion, diced
- 1 pound fresh shrimp
- 1 cup olive oil
- 2 large handfuls of fresh basil
- 1 tablespoon fresh chopped oregano
- Crushed red pepper, to taste
- salt and pepper

To Make

Bring a large pot of water to a boil. Salt the water before you add in your pasta. Cook the pasta until it's al-dente, check the instructions on the package

In the meantime, coat the bottom of a large pan with some of your olive oil and bring your onion, peppers and garlic to a sizzle. Add some salt and pepper on top and mix every 2 min. Cook on medium heat until they are just about tender, about 4-5 minutes. Add in your shrimp and cook the shrimp until they are done, about 3-4 minutes or until they turn pink. Add some salt, pepper and crushed red pepper to the shrimp and pepper mix. Add more olive oil if needed.

When your pasta has cooked, drain and add into the mix of shrimp and peppers. Add the rest of your olive oil and lightly salt the pasta. Mix ingredients together, adding in sections of your chopped oregano and basil. Add a last sprinkle of salt, pepper and crushed red pepper to the top.

Serve Immediately.