*  Exported from  MasterCook  *
 
                                 Pasta Rosa
 
 Recipe By     : La Bone Cuisine/New Orleans SPCA Cookbook (recipe
 contributed by Maximo’s Italian Grill in New Orleans)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish, Comp, Meat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      pieces        sun-dried tomatoes
      1/4  cup           garlic -- chopped
    1      teaspoon      cayenne pepper
    1      cup           extra-virgin olive oil
   24      medium        shrimp -- peeled
      1/2  cup           arugula -- chopped
    1      teaspoon      salt
    1      pound         cheese tortellini -- cooked
      1/2  cup           romano cheese -- grated
 
 Rehydrate tomatoes and cut into julienne strips.  Saute garlic and cayenne
 pepper quickly in olive oil in skillet.  Add shrimp and tomatoes.  Cook
 until shrimp are nearly done (see note).  Add arugula and salt.  Cook just
 until shrimp are tender.  Toss with pasta and cheese in serving bowl.
 Yield: 4 servings. 
 
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 NOTES : Note:  cook fresh shrimp for a maximum of 3-4 minutes or they will
 get tough.
 Lucy’s version: use one and a half times the tomatoes, arugula, and shrimp,
 increase the other non-pasta items, and substitute K Paul’s seafood
 seasoning for salt.  When making this substitute, I halve the cayenne pepper.

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