Prep Time: 15 minutes Cook Time: 15 minutes Serves 4
SHrimp, basil, tomato pasta with manchegO INGREDIENTS
8 oz dry pasta 3 Tbsp butter 4 garlic cloves, minced 1 lb large peeled and deveined shrimp 1 cup cherry tomatoes, halved 1 cup sundried tomatoes, chopped 12 cup basil leaves, chopped 6 oz CASA FLORES Manchego, shaved Salt and pepper INSTRUCTIONS Cook the pasta unsalted boiling water until al
dente. Drain and reserve 1/4 cup cooking water. Pat the shrimp dry, then season it with salt and pepper. Heat a large skillet over medium-high heat. Add the butter and garlic and cook until fragrant, about 1 minute. Add the shrimp in a single layer, flipping once, until they turn
translucent in the middle, 2 to 3 minutes. Add the cooked pasta, cherry tomatoes,
sundried tomatoes, and reserved cooking
liquid. Toss well until pasta is coated. Season with salt and pepper. Stir in fresh basil. Add shaved Manchego just before serving.