The kids were busy. Dh was gone. I was starving and the time seemed perfect to try the recipe for Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle that I saw over at Dinners for a Year and Beyond the other day. The kids aren't big goat cheese fans and dh doesn't care for shrimp so I'd filed it away and had almost forgotten about it. I'm glad I remembered! Quite tasty. The sauce is rich and creamy. The roasted tomatoes, delicious. Definitely one I'll keep in mind for the next time I find myself alone at dinnertime.
Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle
Recipe from Dinners for a Year and Beyond
1 pound farfalle, cooked and drained
4 cups chopped fresh tomatoes
6 garlic cloves, chopped
½ large Vidalia onion, diced
½ cup white wine
1 ¾ cups chicken stock
1 ½ pounds large shrimp, peeled
¼ pound goat cheese, crumbled
about 15 basil leaves, chopped
Parmesan cheese, freshly grated
Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and onions with about ¼ cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast for 40 minutes, stirring after 20 minutes.
Heat a large sauté pan to medium high and add the roasted tomato mixture. Add the wine and bring to a boil. Cook for about 3 – 4 minutes. Add the chicken stock and bring to a simmer. Add shrimp and cook for 2 – 3 minutes until just cooked through. Stir in the crumbled goat cheese until it is melted.
In a large serving dish, combine the shrimp and tomato mixture with the farfalle. Toss with some of the basil, reserving a couple tablespoons for garnish. Sprinkle with Parmesan cheese. Serve immediately.