Saturday, November 7, 2009
Shrimp & Feta Cheese Pasta
3 tablespoons olive oil
1 pound shrimp, peeled & deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 ounce) package crumbled feta cheese
In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.
Loved this one but the amount of pasta was a little much for 3 people. I added more white wine so there would be more sauce (about 1/2 cup) and added red pepper flakes. I only had 2 fresh tomatoes on hand so I added a can of tomatoes also. This is a keeper.