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SHRIMP - tomato and shrimp pasta with feta
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salt and group pepper | |
1/4 c | olive oil |
1 tsp | onion powder |
3 | garlic cloves, minced |
1 tbsp | tomato paste |
1 tsp | dried oregano |
1 can (28 oz) | crushed |
Meanwhile, cook pasta until al dente; drain. Add 2 tbsp oil to pot and heat over medium-high heat. Add 3/4 lb shrimp and cook until opaque throughout, 1-2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 oz crumbled feta. tomatoes | |
1 can (15 oz) | tomato sauce |
1/3 c | pitted kalamata olives, chopped |
12 oz | penne rigate pasta |
1 1/2 lbs | large shrimp, peeled and deveined |
8 oz | feta |
Set a large pot of salted water to boil. In a medium saucepan, heat 2 tbsp oil over medium-high heat. Add garlic and onion powder. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, and olives. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 c tomato sauce for baked shrimp recipe (below).
BAKED SHRIMP WITH TOMATO AND FETA
Heat broiler, with rack 4 inches from heat. Divide 3/4 lb large shrimp; peeled and deveined, among four 8 oz ramekins or place in a 2-quart baking dish. Top with reserved tomato sauce and 4 oz crumbled feta. Broil until shrimp are opaque throughout and feta is golden brown, about 8 minutes.
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