Michelle's Penne With Shrimp, Tomatoes, and Feta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from Michelle Marino's recipe in Cooking Pleasures magazine, June/July 2004. Ingredients:
12 ounces low-carb penne (i use dreamfield's) |
1/4 cup olive oil |
2 tablespoons butter |
2 large shallots, chopped |
6 garlic cloves, minced |
3/4 lb raw shelled and deveined medium shrimp |
2 lbs plum tomatoes, seeded and chopped |
salt (as much as you like) |
ground black pepper (as much as you like) |
1/2 cup crumbled feta cheese |
2 tablespoons chopped italian parsley |
Directions:
1. Cook penne according to package directions and set aside.
2. While the penne is cooking, saute the shallots in a mixture of the olive oil and butter until the shallots soften.
3. Add garlic, and heat until fragrant. Toss in the shrimp and cook until they just start to curl.
4. Add tomatoes and stir until heated through.
5. Season with salt and pepper and serve sauce over penne pasta, sprinkled with the chopped parsley.
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