Shrimp With Sun-Dried Tomato-Basil Sauce Recipe

Name: Shrimp With Sun-Dried Tomato-Basil Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pasta; 34 lb large shrimp, thawed if frozen; 6 ounces sun-dried tomatoes; 4 plum tomatoes, finely diced; 2 garlic cloves, minced; 1 bunch fresh basil, chopped; 1 red onion, diced; 2 tablespoons olive oil; ¼ cup balsamic vinegar; ½ cup low-sodium tomato juice; 2 tablespoons fresh lemon juice (1 lemon); fresh ground black pepper

Servings: persons

1 cup pasta
34 lb large shrimp, thawed if frozen
6 ounces sun-dried tomatoes
4 plum tomatoes, finely diced
2 garlic cloves, minced
1 bunch fresh basil, chopped
1 red onion, diced
2 tablespoons olive oil
¼ cup balsamic vinegar
½ cup low-sodium tomato juice
2 tablespoons fresh lemon juice (1 lemon)
fresh ground black pepper

1
Cover sun-dried tomatoes with hot water and allow to soak 5 to 10 minute.
2
Once reconstituted, julienne (cut into strips) and set aside; reserve soaking liquid.
3
Cook pasta according to package directions.
4
Strain and set aside.
5
In a large skillet, heat oil over medium heat.
6
Saute garlic and onions for 1 or 2 minutes.
7
Add shrimp and brown 1 to 2 minutes.
8
Add diced tomatoes, sun-dried tomatoes along with reserved soaking liquid, tomato juice, and balsamic vinegar.
9
Heat to a simmer.
10
Add pasta, basil; return to simmer.
11
Once hot, remove from heat, add lemon and add pepper to taste.

4232

kcal

Calories

Fat

Carbs

939

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup pasta, 34 lb large shrimp, thawed if frozen, 6 ounces sun-dried tomatoes, 4 plum tomatoes, finely diced, and more.

Yes, Shrimp With Sun-Dried Tomato-Basil Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp With Sun-Dried Tomato-Basil Sauce

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