Bright Star's Athenian Gulf Shrimp served with Penne Pasta

Bright Star's Athenian Gulf Shrimp served with Penne Pasta

(Serves 6)

12 oz. penne pasta

2 tablespoon olive oil

1 cup pitted olives, sliced

1 small green pepper, cleaned and cut into strips

1 small onion, chopped

3 cloves garlic minced

1 cup (4 ounces) feta cheese, crumbled

1 cup white wine

1 teaspoon oregano

1 ½ lbs large shrimp, peeled and deveined

½ cup whipping cream

Cook pasta until al dente and drain.  While pasta is cooking, heat 2 tablespoons olive oil in large sauté pan on medium high heat. Add olives, green pepper, onions and garlic to sauté pan and cook until softened about five minutes.  Mix feta cheese, wine and oregano into a small bowl and stir into vegetable mixture.   Heat remaining oil in separate sauté pan over medium high heat.  Add shrimp and sauté for 3-4 minutes until cooked.  After five minutes add whipping cream to vegetable mixture, then add shrimp to mixture and let sit for ten minutes.  Serve over penne pasta. 

Weekend Cooking - April 17, 2010