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Bold spices, fresh herbs and a little heat give this shrimp pasta a bold, zesty flavor that's delicious and completely unforgettable.
Toss half the garlic with shrimp and season it with salt and pepper and let it hang out.
Cover sundried tomatoes with boiling or very hot water, soak to soften 15 minutes.
Heat a pot of water to boil for pasta. Add broccolini and boil 2 minutes, then remove to strainer and run under cold water, drain and chop into small ½ inch pieces.
Drain sundried tomatoes very well, slice and toss with citrus zest, oregano, chili, fennel.
Salt water and boil pasta 1-2 minutes less than directions, reserving a full cup of water just before draining.
Add half the EVOO to a large pan and cook shrimp 2-3 minutes, then add white vermouth or wine to absorb, and transfer to a plate or bowl and cover. Add remaining oil to the pan, add sundried tomatoes, remaining garlic, and broccolini, then toss to heat through and combine, add pasta water, pasta, feta and shrimp, toss with parsley, adjust salt and pepper and serve garnished with hot pepper rings and brine.