Tuesday, January 12, 2010

Shrimp & Tomato Pasta with Feta Cheese

This is one of our favorite dishes to make and it is consistently in our weekly menu rotations. Seriously- we groan at every bite, it is that good. We have been making this pasta dish since we've been together and we can't get enough of it! We also love that it is easy to prepare, takes little time to cook, and uses minimal ingredients, mostly which you would have on hand. The original recipe is here, but we've modified it through years of experience and feel that we've finalized this dish to our tastes. The key here is to not overcook the shrimp- shrimp can overcook quickly and result in a tough, rubbery texture and loss of flavor. Watch it carefully- it shouldn't take any longer than 3-5 minutes. Try this- NOW.

1 tsp olive oil
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp crushed red pepper
1 pound medium shrimp, peeled and deveined
3 garlic cloves, minced
Cooking spray
1/2 cup dry white wine
14.5-oz can diced tomatoes with garlic
3/4 cup (3 ounces) finely crumbled feta cheese
8-oz dry pasta (We usually use penne)

1. Boil pasta according to package directions.
2. While the pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add the oregano, salt, crushed red pepper, fresh shrimp, and minced garlic; sauté for 3-5 minutes, just until the shrimp is cooked. Spoon the shrimp mixture onto a separate plate.
3. Add wine and tomatoes to skillet; cook over medium heat for 5-6 minutes. This will allow the alcohol and liquids to reduce and concentrate in flavor.
4. Sprinkle in the feta cheese and place the shrimp back in as well. Stir well quickly, and serve over hot pasta.

Source: Adapted from Cooking Light


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