Ingredients

Tomato Basil Sauce
1 tsp olive oil
4 garlic cloves, halved
4 basil leaves, torn
4 vine ripened tomatoes, diced
Sea salt and cracked black pepper to taste

Main Dish
4 cups No Yolks broad noodles
¼ cup sun-dried tomatoes, sliced
½ cup  white wine
1 tsp lemon juice (or to taste)
1 tsp finely grated lemon zest
6 fresh oregano leaves
½ lb peeled and deveined frozen raw shrimp, thawed (about 24 large shrimp)
Freshly ground black pepper
¼ cup crumbled Fifth Town Artisan Lemon Fetish goat cheese (or feta cheese)
Microgreens

Method

Tomato Basil Sauce
Heat olive oil in sauce pot at medium heat. Add garlic and cook until tender. Stir to avoid browning. Add basil and stir quickly for a few seconds. Add tomatoes and reduce heat to medium low, stirring occasionally for 30 minutes. Season to taste with sea salt and cracked black pepper.

Main Dish
Prepare noodles according to package directions. Bring the tomato basil sauce, sun-dried tomatoes, wine, lemon juice, lemon zest and oregano to a simmer in a large skillet set over medium heat. Stir in the shrimp and cook for 3 to 4 minutes or until no pink remains. Season to taste with pepper. Serve the tomato sauce-shrimp mixture over the hot cooked noodles. Garnish each serving with goat cheese and microgreens. 

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