Ingredients
- 24 shrimp (peeled)
- 8 sun tomatoes (pieces dried)
- 1 pound cheese tortellini (cooked)
- 1 cup extra-virgin olive oil
- 1/2 cup arugula (chopped)
- 1/2 cup romano cheese (grated)
- 1/4 cup garlic (chopped)
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
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.