Recipe - Pasta Rosa

8 Pieces sundried tomatoes
One fourth cup Garlic; chopped
1 teaspoon Cayenne pepper
1 cup Extravirgin olive oil
24 md Shrimp; peeled
One half cup Arugula; chopped
1 teaspoon Salt
1 pound Cheese tortellini; cooked
One half cup Romano cheese; grated

Rehydrate tomatoes and cut into julienne strips. Sauté‚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.

Per serving: 904 Calories (kcal); 65g Total Fat; (64% calories from fat);
30g Protein; 51g Carbohydrate; 147mg Cholesterol; 1279mg Sodium Food
Exchanges: 3 Grain(Starch); 3 Lean Meat; One half Vegetable; 0 Fruit; 12 Fat; 0
Other Carbohydrates

Recipe by: La Bone Cuisine/New Orleans SPCA Cookbook (recipe

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