From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Pasta Rosa Maximo's is back in business, after being closed for three years following the hurricane. This dish, however, does not appear to have returned. It was popular at the hip French Quarter Italian grill when it first opened, and with good reason.  It's very clearly a New Orleans flavor, spicy and rich at the same time. 1/2 cup extra-virgin olive oil 1/4 cup chopped garlic 1 tsp. crushed red pepper 2 Tbs. water from pasta pot 24 medium peeled shrimp 8 julienne slices sun-dried tomatoes 1/2 cup sliced arugula (spinach can be substituted) 1 tsp. salt 1 lb. cooked, drained cheese tortellini 1/2 cup grated romano cheese 1. In a wide skillet over medium heat, heat the oil until it shimmers, and saute the garlic and crushed red pepper until the garlic is fragrant.     2. Add the 2 Tbs. of pasta water and whisk in. Add the shrimp and tomatoes, and saute until the shrimp turn pink. 3. Remove the pan from the heat and add the arugula, salt, and cooked pasta. Toss in the pan to coat with the sauce and distribute the shrimp. Add the Romano cheese, toss quickly one more time, and serve. Serves four. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com