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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I came across a version of this recipe while flying home from a business trip. The fact that the sauce wasn't cooked was what hooked me into trying it. It is very easy to make and also makes a nice presentation. Because the sauce isn't cooked using the best ingredients is essential. It is also great made with fresh summer vine ripened tomatoes! Ingredients:
1 (28 ounce) can good quality plum tomatoes |
4 tablespoons olive oil (divided) |
2 cloves garlic (crushed) |
2 tablespoons fresh dill |
1 cup kalamata olive, pitted and chopped (or other good olives) |
1 lb medium shrimp, peeled and deveined |
1 (1 lb) box medium sea shell pasta |
8 ounces crumbled feta cheese |
Directions:
1. Combine tomatoes, 2 tbs.
2. of the olive oil, garlic,dill, and olives in large glass bowl.
3. Let sit for an hour.
4. Note: You don't cook the sauce.
5. Boil pasta according to package directions.
6. While pasta is boiling saute shrimp in 2 tbs of olive oil until pink and opaque.
7. Toss drained pasta with sauce, shrimp, and feta cheese.
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