Orecchiette Pasta with Shrimp and Sun dried tomatoes

Orecchiette with Shrimp and Sun dried tomatoes
Orecchiette with Shrimp and Sun dried tomatoes

This is pretty quick to make and is a one dish dinner.

Serves 4-5

  • 1 box Orcchiette pasta (Shells will work too) cooked al dente (cook it while preparing the rest, so it’s hot when added).
  • 20 or so medium raw shrimp (thawed if frozen) peeled and deveined, tails on or off as you like. Can be butterfly cut. 
  • 1 lime
  • 7-8 sun dried tomatoes, cut to 1/4″ strips
  • 4 cloves garlic slivered
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup white wine (any)
  • 1/2 cup chicken broth or vegetable broth.
  • Spices: 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp paprika, a pinch of smoked habanero or cayenne pepper, a pinch of white pepper, a pinch of sugar in the raw (or white)
  • 1 bunch chives, cut to 1/8″ pieces

1. Add some lime juice to the shrimp, toss and let stand until used.

2. Heat oil and butter in a big deep frying pan (big enough to add all the pasta later). Add garlic and sun dried tomatoes and fry on medium heat for 1-2 minutes.

3. Add all spices, mix, and add shrimp (with no liquids) and stir fry for 1 minute. Remove shrimp.

4. Add white wine and let boil, then reduce for 1-2 minute (some liquid should be left).

5. Add broth, mix for 1 minute, add shrimp, mix, add pasta and mix it all for a minute to let all the juices cover the paste.

6. Serve garnished with a generous amount of chives.

7. Don’t blame me for eating too much, you can’t really stop.