Firecracker Shrimp Bowtie
East Side Mario's had this delectable and spicy pasta dish but discontinued it a couple of years ago. After some trial and error, I think I perfected it and it's become a family favourite!
Firecracker Shrimp Bowtie
Yield 4
Prep time
15 MinCook time
20 MinTotal time
35 MinIngredients
Spicy sundried tomato pesto:
Instructions
- Boil bowtie pasta in salted water until al dente or desired doneness. Save pasta water before draining.
- For the pesto, combine nuts and cheese in a food processor and pulse until it forms a fine crumb. Add garlic, basil and tomatoes and pulse once more. Add samba, olive oil, and season to taste with salt and pepper.
- To begin the pasta, heat a couple tbsp of olive oil with a tbsp of butter and grate in one garlic clove. Add shrimp and cook until almost fully cooked about 2 mins per side. Remove from heat. Add peas and cook for 3 minutes until bright green, add tomatoes and cook until tomatoes break down.
- Grate in two more cloves of garlic and add cooked pasta, shrimp and desired amount of pesto. Mix to combine and add pasta water to loosen the sauce. Serve with extra parmesan and enjoy :)
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As a kid, our family would always go to East Side Mario’s for a cheap and easy meal (especially in the early 2000’s), and the only thing I would order was the cheese cappelletti. It’s a comforting, delicious meal, with cheesy stuffed pasta, tossed in a rosé sauce, with melted cheese on top. If that wasn’t enough, you also got it topped with lots of fresh parmesan, because there can never be enough cheese. Truly.