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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 2 |
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This is from the Chicago Tribune and when I tried it, I understood why the author described it as something a mobster would eat. It's rich, satisfying and luxurious. And simple to double the servings. You could serve this as an appetizer, or a main course. Ingredients:
6 ounces spaghetti or 6 ounces fettuccine pasta or 6 ounces linguine, dried |
1 tablespoon olive oil |
3 garlic cloves, minced |
3/4 lb shrimp, raw, peeled, tail on |
1 (14 ounce) can diced tomatoes |
2 ounces feta cheese, crumbled |
2 tablespoons parsley, minced |
Directions:
1. Heat oven to 400 degrees.
2. Prepare pasta according to package directions until al dente.
3. Heat olive oil in large pan. Add garlic, cook, stirring, until golden and fragrant, about 1 minute.
4. Add shrimp: cook, stirring, until shrimp start to turn pink, about 2 minutes. Add tomatoes, stirring to blend; 2 minutes.
5. Toss shrimp-tomato mixture with cooked pasta. Place in a buttered 2-quart casserole; sprinkle feta over tht top. Bake until sauce is bubbly and feta is slightly melted, about 10 minutes. Garnish with parsley.
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