Simple Shrimp Pasta Pomodori with Mozzarella



Fresh Ingredients

   I love Trattoria Stefano in Sheboygan.  They have an awesome dish called Linguini con Filetto di Pomodori they use fresh cherry tomatoes, basil, sea salt, arugula, mozzarella, in a light tomato glaze. Topped with parmigiano and pecorino cheeses.  Here is my take on this dish.

Shrimp Pasta Pomodori with Mozzarella

Ingredients:

• Roasted Cherry Tomatoes (one container cherry tomatoes tossed with 4 sliced garlic cloves, sea salt, olive oil and balsamic vinegar and roasted for about 20 minutes in a 400 degree oven, then I pick out most of the garlic pieces because I just want to flavor the tomato's but don't want it to overpower the sauce)
• Parmesan Cheese (about 1/4-1/2 cup)
• Fresh Mozzarella Cheese (2 medium size balls) cut into cubes
• Arugula (about 1 cup or more)
• Basil (about 2-3 T chopped fresh basil)
• Pasta Water (1 cup reserved from cooked pasta)
• Grilled and Marinated Shrimp (briefly marinate in lemon juice, garlic, salt, pepper, olive oil and 4 cloves minced garlic, then cook in extremely hot cast iron pan)
• Fresh Ground Pepper and Sea Salt to taste
• 1/2 pound pasta cooked

Shrimp Searing in Hot Cast Iron Pan

Directions:

• Remove from Marinade and sear shrimp on both sides until cooked through
• Cook Pasta in salted water, reserve 1 cup of of salted pasta cooking water
• Toss Cooked Pasta with a Grilled Shrimp, Mozzarella and Parmesan Cheese, Arugula, Spinach, Roasted Tomatoes, 1 Cup Pasta Cooking Water, Fresh Ground Pepper and Sea Salt to taste.  The Roasted Tomatoes release their juices and create a sauce with the pasta water and cheese.  Simple and delicious. 

Finished Shrimp Pasta