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Greek pasta with shrimp
Nb persons: 4
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| GARLIC-CHILI SHRIMP AND GREEK SPAGHETTI WITH FETA Garlic-chili shrimp mix well with a burst tomato and feta sauce and spaghetti. INGREDIENTS | |
| 1/2 cup | extra virgin olive oil, (EVOO), divided |
| 6 cloves | garlic, sliced or chopped, divided |
| 1 | red chili pepper, thinly sliced |
| 1 pound jumbo | sweet shrimp, deveined |
| Sea salt and pepper and/or Rachael’s seafood seasoning | |
| 2 pints | cherry tomatoes |
| 1 1/2 tablespoons | chopped oregano |
| 1 1/2 teaspoons | dried oregano, alternative |
| 1 cup | feta cheese crumbles |
| 1 pound | spaghetti |
| 1/4 cup | dry vermouth |
| chicken stock, alternative | |
| vegetable stock, alternative | |
| 1 tablespoon | butter |
| Juice of 1 | lemon |
Serves 4
PREPARATION
Place 1/4 cup EVOO in a shallow dish with half the garlic and the chili pepper. Add the shrimp and season with seafood seasoning; add salt and pepper if not included in the blend. Marinate and chill for 1 hour.
Bring a large pot of water to a boil for the pasta. Salt the water.
Heat a skillet with a tight-fitting lid with the remaining 1/4 cup EVOO over medium heat. Add the remaining garlic and chili; stir for 2-3 minutes. Add the cherry tomatoes and oregano; cover the pan and raise the heat a bit. Cook, shaking the pan occasionally, until the tomatoes burst, 10-12 minutes. Mash up the tomatoes a bit and add the feta; stir to combine and reduce the heat to low. Season with black pepper, to taste.
Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water just before draining.
Meanwhile, heat a skillet over medium-high heat. Add the shrimp and cook until pink and firm and brown at the edges. Douse the pan with vermouth; add the butter and melt. Add the lemon juice and turn off the heat.
Toss the pasta with the starchy cooking water and sauce for 1-2 minutes. Transfer to a platter, Top with the shrimp and the remaining sauce.
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