Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle

By milly1362

Ingredients

• 1 pound farfalle, cooked and drained
• 4 cups chopped fresh tomatoes
• 6 garlic cloves, chopped
• 1/2 large Vidalia onion, diced
• olive oil
• salt
• pepper
• 1/2 cup white wine
• 1 3/4 cups chicken stock
• 1 1/2 pounds large shrimp, peeled
• 1/4 pound goat cheese, crumbled
• 15 about 15 basil leaves, chopped
• Parmesan cheese, freshly grated

Details

Servings 6

Preparation

Step 1

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 3 – 4 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.