Roasted Tomatoes, Shrimp and Goat Cheese with Farfalle
This is one of those summer dishes that benefits from big, juicy tomatoes, fresh basil picked right from your garden, shrimp caught the same day they are cooked, and goat cheese bought at a farmer’s market. I paint a pretty good picture, don’t I?
Well, I had none of the benefits of the ingredients so eloquently explained above. Being that it is still spring and barely a daffodil has sprouted out of the ground, I had to scrounge for my ingredients. To make Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle, I used faintly red plum tomatoes probably grown in a hothouse, basil off the shelf at the grocery store, and frozen shrimp and goat cheese from Costco. The dish still turned out as I had hoped. It is one of my go to recipes that I have adopted from my Step mom. Great ingredients make it better, but everyday ingredients still equate to one of our family favorites – at least for 3 out of the 5 of us.
The Husband said, “This is one of the best things you make. I love the rich sauce.” I ate too much which usually happens when I make this dish. I had to change into my pajama pants right after dinner. My Oldest is one to always make me feel good about my cooking; she had two servings. We won’t even discuss My Middle One and No Thank You Boy. I got them to eat roasted beets with goat cheese yesterday. I was not expecting any culinary miracles tonight. Some farfalle with homemade marinara for the Boy and plain old buttered noodles for his sister was as adventurous as they got. Their loss.
I couldn’t wait until summer to prepare Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle. It is just too good of a dish to have only during one season of the year.
Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle
The total prep time for this dish is about 1 hour. Active cooking time is only about 15 minutes making this an impressive entrée for serving guests or an almost effortless weeknight dinner.
Serves about 6
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 2 - 3 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.