7 1/2 oz sun-dried tomatoes in oil
3 cloves garlic, minced
2 shallots, minced
1 bunch rapini, chopped
1 1/2 lb shrimp
5 oz jarred, fire-roasted red peppers, drained and sliced
freshly ground black pepper
3/4 lb cooked, hot pasta
In a large pan, heat the tomatoes and oil. Add the shallot and garlic and saute until the shallot is softened. Add the rapini and saute until well wilted, season with salt and pepper. Add the shrimp and peppers and saute until the shrimp is fully cooked, toss with hot pasta.
This is a great weeknight meal for when you are short on time. It requires barely any prep work and zero measuring since you are using the flavorful oil that comes in the jar with the sun-dried tomatoes. I loved how the sun-dried tomatoes softened during the cooking time, I was able to leave them whole which is so much easier and less messy than slicing them up! Adding tons of rapini eliminates the need for a side dish and shrimp cook so quickly, the entire dish was done by the time the pasta was finished cooking. The final result was a light, fresh tasting pasta that was packed with flavor.