Shrimp, Sun-dried Tomato, Mushrooms and Artichoke Pasta

While I was working with my sun-dried tomatoes for my sun-dried tomato and olive bread Sun-Dried Tomato and Olive Bread, it made me realize how much I love sun-dried tomatoes. I hadn’t eaten them in awhile, where I used to use them for just about everything. I missed them. I don’t know what made me forget about them. I LOVE sun-dried tomatoes. Always have. Good thing too, because I have a large jar that needs to be used up, so I need to find more things to add them to. 🙂

Tomatoes drying in the sun have always been a popular thing in the Mediterranean countries, especially in Italy and Greece. Sun-drying tomatoes is a traditional method that concentrates the flavors and extends the shelf life of tomatoes. In Italy, tomatoes are a symbol of life and vitality.

Here are some tips for drying your own tomatoes at home. The tomatoes can be ready in about 4-10 days.

1. Choose the Right Tomatoes: Select ripe, firm tomatoes. Roma or other paste tomatoes are often used because of their meaty texture.
2. Wash and Cut: Wash the tomatoes thoroughly to remove any dirt. Cut them in half lengthwise. If using larger tomatoes, you may want to cut them into quarters.
3. Remove Seeds and Moisture: Gently squeeze the tomatoes to remove excess juice and seeds. This helps to reduce drying time.
4. Season (Optional): You can sprinkle the tomatoes with salt and herbs such as basil or oregano for additional flavor. This is optional, and the amount used can be adjusted to taste.
5. Prepare the Drying Surface: Lay out a clean and fine mesh or use drying racks, ideally made from food-grade stainless steel or plastic. Avoid using surfaces that may react with the tomatoes’ acidity, like galvanized or aluminum screens.
6. Place Tomatoes on the Surface: Arrange the tomatoes cut-side up on the drying surface. Make sure they are not touching, so air can circulate around them. Traditionally, they were dried right on the the tiled roofs all over Italy and Greece.
7. Sun Dry: Place the racks in a sunny spot where they will receive direct sunlight for most of the day. You’ll want a location that receives at least 6-8 hours of sunlight and has good air circulation.
8. Cover with a Net: To protect against insects and birds, cover the tomatoes with a fine net or cheesecloth.
9. Turn Regularly: Turn the tomatoes once a day to ensure even drying.
10. Bring Them Inside at Night: If there’s a chance of dew or rain, bring the tomatoes inside at night to prevent them from reabsorbing moisture.
11. Monitor the Drying Process: Sun-drying can take anywhere from several days to over a week, depending on the weather and humidity. Check the tomatoes regularly; they should be dry but still pliable when done.
12. Store Properly: Once dried, store the tomatoes in an airtight container in a cool, dark place. For longer storage, you can pack them in olive oil.

I found a great way to highlight my delicious sun-dried tomatoes. I made some pasta with shrimp, sun-dried tomatoes, mushrooms and artichoke hearts, with my sun-dried tomato and olive bread on the side. YUM!

This recipe is quick, easy-peasy and delicious, but then how could it be anything but delicious with these great ingredients. 🙂

Shrimp, Sun-Dried Tomato, Mushroom and Artichoke Heart Pasta

This is a light dish with a light sauce, so you do not want to use a heavy pasta. The flavors of the sauce will get lost if served over a heavy pasta. Angel hair or a very thin pasta will be best for this dish.

1 1/2-2 lbs large shrimp, peeled, deveined and rinsed

1- 2 cups sliced mushrooms

1 jar artichoke hearts, drained and quartered

1 cup sun dried tomatoes in oil, chopped

1 TBSP garlic

1/4 red onion sliced thin or diced

1 tomato diced

1-1 1/2 cups dry white wine

salt & pepper to taste

2-3 TBSP butter

1-2 TBSP Peruvian peppers, optional

2-3 TBSP fresh basil, chiffonade

angel hair or thin pasta, cooked

olive oil

Heat up a large skillet and get it very hot, then add the olive oil and shrimp. Cook the shrimp for about 2-3 minutes per side, or until it is completely cooked. Remove it from the heat and set aside and keep warm.

Add the mushrooms, onions and garlic and cook for about 3 minutes, or until the onions become translucent, stirring often.

Carefully add the wine. Let it cook for about 2-3 minutes. Add the sun-dried tomatoes, artichoke hearts, seasonings, and re-add the shrimp. Mix everything together well.

Cook for about 2 minutes, or just until everything is heated through. Add the Peruvian peppers, if using, and the chopped fresh tomatoes at the very end so they do not break down. Add the butter at this point too. The butter is a finishing touch to finish the sauce and make it a bit richer. Add 1/2 of the chopped basil and mix everything together.

When everything is ready, serve it over the cooked pasta and add the rest of the chopped basil. !Mangia! Buon appetito! Serve with the same dry white wine you used for the sauce and dinner will be complete. The thing that will take the most time is waiting for the water to boil for the pasta. 🙂

Have a great day and make everyday great. Stay safe, stay well. Merry Christmas, Happy Chanukkah and Happy Holidays. ‘Til next time.