Let's talk business
Let's talk business. The business being this stellar meal. Chances are if you have known me for at least a year, you have consumed this meal. It is my ultimate go to dinner to make when I cook for people. I learned it from my mom, who in turn also cites it as the best meal ever. Now, we can all hold a candle light vigil over the fact that the poor lady has recently developed an allergy to shrimp. RIP Greek Shrimp Pasta. It is now up to me to pass down its glory. This shrimp pasta fits every requirement. First, it comes together in 30 minutes. I know a lot of people say that, but this meal really does. The most time consuming part is peeling the shrimp and maybe boiling the water for the pasta. From start to finish, I would say the sauce alone takes 15 minutes to make at most. Second, shrimp is a beautiful ingredient. Why?Because EVERYONE likes it. Even my pickiest of friends love shrimp. My non red meat eating, gluten hating friends who are grossed out by every form of seafood, cannot deny the delicious taste of a shrimp. The last reason I love this meal is because it incorporates my favorite ingredient. Feta cheese. While shrimp, and really any form of seafood, combined with cheese may sound unappetizing, you must think of some of your most common cheese based shrimp dishes. Anyone ever heard of shrimp alfredo? Cheesy shrimp and grits? Many swear that a handful of parmesan is the key ingredient to a flavorful scampi. Moral of the story is, you need to go home and make this meal. Now, you can use any kind of pasta for this dish, but I like to stick to a lengthier spaghetti, angel hair, linguine, or my favorite, bucatini. For the artichokes, don't waste your money on the high-end marinated kind. There is enough flavor in this pasta. You can stick to the generic canned artichoke hearts. Another important factor is that feta cheese has a ton of salt already in it. I'm a lover of salt, but I don't add any to this sauce.
Ingredients:
12 oz pasta
1/4 cup extra virgin olive oil
3 cloves garlic minced
1 14oz can diced tomatoes (with juices)
1 14 oz can artichoke hearts diced
1/2 cup white wine
3 tablespoons lemon juice
3 tbsp fresh parsley minced
1 tsp dried oregano
1 1/2 cups crumbled feta cheese
1 pound uncooked shrimp, peeled and deveined
Heat olive oil in a large skillet over medium high heat. Add garlic and sautee for 30 seconds, being very careful to not let it burn. Add in shrimp and cook until the shrimp is pink. Add in artichoke hearts, white wine, tomatoes, lemon, parsley, oregano and 1 cup feta cheese. Cook for 2 - 3 minutes or until the shrimp are fully cooked through. Meanwhile bring salted water to a boil in large pot and cook pasta according to the box directions. Mix the pasta in with the sauce. Remove from heat and toss with the additional 1/2 cup of feta cheese. Season with salt and pepper if needed.
12 oz pasta
1/4 cup extra virgin olive oil
3 cloves garlic minced
1 14oz can diced tomatoes (with juices)
1 14 oz can artichoke hearts diced
1/2 cup white wine
3 tablespoons lemon juice
3 tbsp fresh parsley minced
1 tsp dried oregano
1 1/2 cups crumbled feta cheese
1 pound uncooked shrimp, peeled and deveined
Heat olive oil in a large skillet over medium high heat. Add garlic and sautee for 30 seconds, being very careful to not let it burn. Add in shrimp and cook until the shrimp is pink. Add in artichoke hearts, white wine, tomatoes, lemon, parsley, oregano and 1 cup feta cheese. Cook for 2 - 3 minutes or until the shrimp are fully cooked through. Meanwhile bring salted water to a boil in large pot and cook pasta according to the box directions. Mix the pasta in with the sauce. Remove from heat and toss with the additional 1/2 cup of feta cheese. Season with salt and pepper if needed.
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