Mediterranean Shrimp Linguine
1/3 cup olive oil
1Tbs fresh rosemary
3/4 Tbs fennel seeds
1/3 Tbs red pepper flakes
2 oz. roasted red peppers (canned or jarred is fine)
1 Tbs balsamic vinegar
5 ½ oz. tomato juice (1 small can)
Heat olive oil, rosemary, fennel and red pepper flakes until it just starts to bubble. Remove from heat and let sit for about 1 hour, strain. Combine roasted red peppers, vinegar and tomato juice in blender, puree until smooth, slowly add olive oil. Can be made ahead, bring back to room temperature so oil isn’t separated.
6 to 8 oz. linguine
1 lb. peeled and cleaned shrimp
3 to 4 Tbs minced garlic
3 to 4 Tbs minced shallots
6 oz. sun dried tomatoes, drained
12 oz. quartered artichoke hearts
sauce from above
5 oz. feta cheese, crumbled
1 to 2 oz. fresh basil, minced
½ cup shredded asiago cheese
Bring water to a boil in large pot. Add pasta and then salt, cook to al dente and drain do not rinse with water.
While pasta is cooking,
Heat olive oil in one large or two medium sauté pans (if using two pans divide ingredients between each pan), add shrimp and cook on one side. Flip shrimp over and add garlic and shallots and continue cooking until shrimp are almost done.
Add sun dried tomatoes and artichoke hearts and continue to cook.
When shrimp are done add sauce, feta cheese and basil, bring to a boil and then simmer to partially melt cheese.
Either add pasta to pan or combine shrimp and pasta in a large bowl and toss together. Toss in asiago cheese and serve.