If you didn’t catch that, dinner took 30 minutes from start to finish. Pretty impressive, I’d say considering how crazy delicious it was. Ever since I bought some goat cheese last weekend I have been dreaming up this pasta dish, imagining a tomato based pasta sauce with sun dried tomatoes, made creamy with goat cheese. I had some guidance from Giada De Laurentiis, as she has a sun dried tomato and goat cheese pasta dish from her show Everyday Italian, but added some extra ingredients to make it extra delicious.
It turned out to be such a nice weeknight dinner. It came together quickly, was a healthy alternative to a cream-based pasta dish, and it was so comforting to enjoy after a day of work.
Fettucini with Shrimp, Goat Cheese, and Sun Dried Tomatoes
adapted from Giada De Laurentiis, Everyday Italian
2 tbsp extra virgin olive oil
1 shallot, minced
2 cloves garlic, minced
1/3 cup tomato paste
3/4 cup dry white wine
2 tbsp fresh parsley, chopped
1/2 cup sun dried tomatoes (I used the extra moist and ready to eat)
1 lb shrimp (I used precooked, shelled, and deveined), thawed and tails removed
3 oz goat cheese
10 oz whole wheat fettucini
Kosher salt to taste
In large skillet, heat olive oil over medium heat. Add shallot and saute until tender, about 3 minutes.
Add garlic and saute one more minute.
Add tomato paste and cook 3 more minutes. Add white wine and sun dried tomatoes, and simmer until it is reduced by half.
Add half of goat cheese and stir until it is combined with the tomato sauce.
Add shrimp and cook until heated. (Note: if you are using raw shrimp, saute them before starting the sauce, set aside, then add them at this point).
Meanwhile, bring salted water to a boil. Add pasta and cook according to package. Mine took 9 minutes. Drain pasta, reserving about 1/2 cup pasta water.
Add pasta to saute pan with sauce, toss to combine, and add pasta water until desired sauce consistency is reached. I added about 1/3 of a cup.
Serve in pasta bowls and top with remaining parsley and remaining goat cheese, crumbled. We also ate this with a sliced french baguette broiled with garlic butter, then smeared with extra goat cheese.