Firecracker Shrimp Bowtie

East Side Mario's had this delectable and spicy pasta dish but discontinued it a couple of years ago. After some trial and error, I think I perfected it and it's become a family favourite!

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Firecracker Shrimp Bowtie

Yield 4

Author Kirsten Deneka

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

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Ingredients

Spicy sundried tomato pesto:

• 1/2 cup roasted cashews
• 6 1-inch cubes of pecorino romano
• 1/2 cup of fresh basil
• 3 garlic cloves
• 3/4 cup of roasted tomatoes in oil
• 1/2 cup olive oil
• Salt & pepper to taste
• 3 tsp of sambal oelek

• 300 g of fresh or boxed bowtie pasta
• 30-35 raw shrimp
• 2 diced tomatoes
• 2 cups snow peas (tips trimmed)
• 4 garlic cloves
• 1/2 cup pasta water

Instructions

1. Boil bowtie pasta in salted water until al dente or desired doneness. Save pasta water before draining.
2. For the pesto, combine nuts and cheese in a food processor and pulse until it forms a fine crumb. Add garlic, basil and tomatoes and pulse once more. Add samba, olive oil, and season to taste with salt and pepper.
3. To begin the pasta, heat a couple tbsp of olive oil with a tbsp of butter and grate in one garlic clove. Add shrimp and cook until almost fully cooked about 2 mins per side. Remove from heat. Add peas and cook for 3 minutes until bright green, add tomatoes and cook until tomatoes break down.
4. Grate in two more cloves of garlic and add cooked pasta, shrimp and desired amount of pesto. Mix to combine and add pasta water to loosen the sauce. Serve with extra parmesan and enjoy :)

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Pasta, Shrimp, Spicy

Dinner

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