8 pieces sun-dried tomatoes
1/4 cup garlic — chopped
1 teaspoon cayenne pepper
1 cup extra-virgin olive oil
24 medium shrimp — peeled
1/2 cup arugula — chopped
1 teaspoon salt
1 pound cheese tortellini — cooked
1/2 cup romano cheese — grated
Rehydrate tomatoes and cut into julienne strips. Saute garlic and cayenne pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook until shrimp are nearly done (see note). Add arugula and salt. Cook just until shrimp are tender. Toss with pasta and cheese in serving bowl.