Sun-Dried Tomato Shrimp and Angel Hair Pasta

Image: Dinner plate filled with cooked shrimp and angel hair pasta in a lemon sun-dried tomato sauce, garnished with fresh herbs, parmesan cheese, and lemon slices.

Description: Nothing hits the summer pasta itch quite like a big ole' plate of this Sun-Dried Tomato and Shrimp Angel Hair pasta! Seriously good eats!

Yield: Makes 1-2 servings

Ingredients:

• ½ lb fresh large size shrimp (size: 20-25 per pound), peeled and deveined

• 4 ounces sun-dried tomatoes in olive oil (rough chopped, 1 Tablespoon oil retained for use)

• 2 servings (4 ounces Uncooked / 105 g Angel hair pasta)

• 2 Tablespoons Lemon juice

• 4 garlic cloves minced

• 1 cup Parmesan cheese, freshly shredded

• 1 tsp avocado oil

• 1 Tablespoon fresh chopped Parsley

• 2 teaspoon paprika

• 1 teaspoon dried basil

• 1/2 teaspoon crushed red pepper

• 1/2 teaspoon salt

• Garnish: Parsley, Lemon Wedges

Instructions:

Preheat a large skillet and a medium pot with water on medium high heat.

In the skillet, add a bit of avocado oil. Season the shrimp with salt and pepper. Add the seasoned shrimp to the skillet and cook the shrimp on medium high heat for 1-2 minutes per side. Remove from pan and set aside.

While the shrimp are cooking, preheat a small pot with water and bring to a boil over high heat. Once boiling, add in the angel hair and cook until al dente, just about 1 minute shy of the recommended cooking time according to the package directions. You can test the al dente pasta for doneness. It should have a light bite to it. It should not be fully cooked as it will continue to cook once the sauce is made. Drain the pasta, reserving ¼ cup of the pasta water, but do not rinse the pasta. Set aside the pasta and the pasta water.

In same skillet used for the shrimp, add the 1 Tablespoon of reserved sun-dried tomato oil, chopped sun-dried tomatoes, minced garlic, crushed red pepper, and salt and sauté for 1 minute until garlic is fragrant. Add pasta water, lemon juice, dried basil, and paprika to the skillet. Bring to boil and reduce to simmer for a couple minutes, stirring frequently.

Add the cooked pasta into the shrimp and sauce. Toss to coat the noodles with sauce. Add in the parmesan, reserving some for topping, and toss again.

Plate up your noodles, reserving some shrimp for the top. Top with lemon wedges, more parmesan and fresh parsley. Serve and enjoy!