Shrimp with Goat Cheese and Roasted Tomato Sauce
Shrimp simmer in a roasted tomato sauce with garlic and creamy goat cheese. This recipe is perfect for a fancy dinner or easy to make for a weeknight supper.
Servings: 6
Calories: 418kcal
Ingredients
- 5 large plum tomatoes, about 5 cups chopped
- 6 garlic cloves, chopped
- 1 medium onion, about 2 cups sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- ½ cup white wine
- 1 ¾ cups reduced sodium chicken stock
- 2 pounds large shrimp, 21 to 25 per pound, peeled/deveined
- ¼ pound goat cheese, crumbled
- 10 basil leaves, thinly sliced
- ½ cup packed Parmesan cheese, freshly shredded
- Pasta and/or bread for serving
Instructions
- Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and onion with the extra virgin olive oil, salt, and pepper. Roast for 40 minutes, stirring after 20 minutes.5 large plum tomatoes, about 5 cups chopped, 6 garlic cloves, chopped, 1 medium onion, about 2 cups sliced, 3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper
- Heat a large sauté pan to medium high and add the roasted tomato mixture.
- Add the white wine and bring to just boiling. Cook for about 2 to 3 minutes.½ cup white wine
- Add the chicken stock and bring the sauce to a simmer.1 ¾ cups reduced sodium chicken stock
- Add shrimp and cook for 3 to 5 minutes or until they are just cooked through.2 pounds large shrimp, 21 to 25 per pound, peeled/deveined
- Add the crumbled goat cheese and stir until it is melted.¼ pound goat cheese, crumbled
- Stir in the basil and Parmesan cheese.10 basil leaves, thinly sliced, ½ cup packed Parmesan cheese, freshly shredded
- Season to taste and serve as is, over pasta or with bread.Pasta and/or bread for serving
Nutrition
Serving: 1/6 of recipe | Calories: 418kcal | Carbohydrates: 15.3g | Protein: 45.1g | Fat: 19.6g | Saturated Fat: 9.6g | Cholesterol: 255mg | Sodium: 917mg | Fiber: 2.2g | Sugar: 7.5g