From Willowbrook's Kitchen



Each and every month, this page will have a new recipe for your pleasure.  We hope everyone enjoys these recipes from our staff and friends of Willowbrook.

This month's recipe is:


Shrimp and Fresh Tomato Pasta


shrimppastasalad

2 lbs. Campari or roma tomatoes

1 Tbsp. Red wine vinegar

1/4 cup fresh basil, chopped

2 tsp. kosher salt

1/2 tsp. freshly ground pepper

1 Tbsp. Garlic, minced

4 Tbsp. extra-virgin olive oil

1 lb. large raw shrimp, peeled

and deveined

1 lb. penne pasta

Seed and chop tomatoes.  In a large bowl, mix tomatoes with vinegar, basil, salt and pepper.  Set aside

Heat 2 Tbsp. of olive oil in a skillet over medium heat.  Add garlic and sauté 2 minutes.  Add oil and garlic to the tomato mixture.

In the same skillet, add the remaining 2 Tbsp. of olive oil.  When hot, add shrimp and sauté until cooked through, approximately 2 minutes per side.

At the same time, cook pasta according to the directions on the package.

Toss tomato mixture with hot, cooked pasta.  Top with shrimp and serve immediately.  Serves 8.