shrimp mediterranean with pasta

**moretuna** · 09-11-2011 12:54 PM

I was in need of a recipe that would appeal to a large group of people for the game. I contacted Tim and he suggested Shrimp Mediterranean with bowtie pasta. He graciously shared a recipe with me..

Shrimp, I only use shrimp that are from north or south America, I prefer Domestic Whites from NC or La but good luck finding them. If you can't find them try and get Gulf of mexico white or pink.

If you can find Rock Shrimp, they are good too and most of the time come already peeled.

Do yourself a favor and do not buy any shrimp or seafood for that matter that comes from the orient.

I'm thinking 3lbs should be good as you will be cutting them up so every serving will have shrimp in it.

Garlic 1 bulb diced fine (split in half)
4 to 6 limes
1-2 large bundle of Basil washed well leaves only chifonade(roll up the leaves a few at a time and slice in small strips

Calamatta olives if you can find them seeded if not you'll need to take out the pits and dice them

white Balsamic vinegar (make sure to get white balsamic as its milder and it won't make the shrimp look black.

Extra virgin Olive oil
2 bunches of green onions sliced

Nicest ripest Jersey tomatoes you can find, whether they are cherries, plum, pear, roma or big ones as long as they are nice and ripe with great flavor
2 pints of the smaller sized tomatoes (cherry, pear, etc) cut in half or id say 6 large tomatoes cut into bite size pieces.

Block of Feta cheese crumbled or chunked

3lbs of cooked bow tie pasta

Procedure:
Heat up a quarter cup of olive oil add 1/2 your garlic cook for a few minutes add your cut up shrimp, when shrimp are almost done squeeze one whole lime over top. Put in refrigerator to cool.

In a large Bowl add:
Remainder of Garlic
Basil
cut up tomatoes
lime juice
Green onions
olives
Olive oil and Balsamic vinegar by sight( you need to eyeball the oil and vinegar, don't add all of it at once)
mix in your shrimp and pasta
Black Pepper to taste.

You can add a touch of sugar to it if it seems to sour from the lime and vinegar

Add cheese just before service and give the dish a nice toss so the dressing coats everything