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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Shrimp and Pasta with Two Cheeses

Capers make this a special meal and it is quick to prepare if you keep some3 frozen shrimp on hand.

1 lb. large fresh shrimp, peeled and deveined
2 qts. water
3 tbsp.  fresh lemon juice
8 ozs. uncooked bowtie pasta
6 plum tomatoes, seeded and chopped
1/4 cup olive oil
3 ozs. goat cheese, crumbled
2/3 cup capers, drained
1/3 cup freshly grated Parmesan cheese
1 /3 cup chopped fresh basil or Italian parsley
1/2 teas. salt
1/2 teas. freshly ground pepper
1 small garlic clove, crushed or minced
1/4 teas. dried crushed red pepper

Prepare shrimp. Defrost, peel and devein. You may also use them unpeeled if you prefer.

Add lemon to 2 qts. water. add pasta and cook, about ten minutes.  Add shrimp, and cook 2 minutes or just until shrimp turn pink. Drain.

Toss together remaining ingredients with pasta and shrimp. Serve with additional Parmesan and pepper.    4 servings.

Source: adapted from Southern Living recipe


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