Southwest Shrimp And Pasta

• 1 pound Roma tomatoes
• 6 oil-packed dried tomatoes, drained
• 1 or 2 fresh jalapeno chilies, stemmed, seeded, and sliced
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon olive oil
• 3 tablespoons minced shallot
• 4 to 6 cloves garlic, minced
• 1/4 cup dry sherry or water
• 1/2 pound dried bow-tie pasta
• 1 pound (22 to 24 per lb.) fresh or thawed frozen shelled and deveined shrimp
• 2 tablespoons chopped parsley
• Salt and pepper

1. Core Roma tomatoes and coarsely chop. Put 2/3 of the chopped tomatoes into a food processor or blender. Add dried tomatoes, chilies, and basil; whirl until coarsely pureed.
2. In a 10- to 12-inch frying pan over medium-high heat, stir oil, shallot, and garlic until shallot is limp, about 2 minutes. Add remaining chopped tomatoes, pureed tomato mixture, and sherry. Simmer sauce over low heat, stirring occasionally, to blend flavors, 15 to 20 minutes. Add a little water if mixture begins to stick.
3. Meanwhile, cook pasta in about 3 quarts boiling water until barely tender to bite, 8 to 10 minutes. Drain and put in a wide serving bowl.
4. While pasta cooks, add shrimp to tomato sauce and stir often until shrimp are opaque but moist-looking in the center (cut to test), 3 to 5 minutes.
5. Mix sauce with pasta; sprinkle with parsley. Add salt and pepper to taste.

tomatoes, oil, fresh jalapeufo chilies, fresh basil, olive oil, shallot, garlic, sherry, pasta, shrimp, parsley, salt

Taken from www.myrecipes.com/recipe/southwest-shrimp-pasta (may not work)