Wednesday, December 7, 2011

Recipe: Fire-Roasted Tomato & Feta Pasta with Shrimp

From Christine Schlittenhart’s Kitchen

1/2 pound linguine pasta
1 tablespoon olive oil
3 cloves garlic, minced
12 medium shrimp, peeled and deveined
1 (14.5 ounce) can fire roasted tomatoes
1 tablespoon chopped fresh basil
salt and pepper to taste 1/2 cup crumbled feta cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
3. Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
The canned fire roasted tomatoes are hard to find, but it is a main ingredient and really makes the dish, so don't give up!!  Serve with a hearty green salad and warm French bread.
(Serves 2)

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