Penne Pasta with Feta and Shrimps from the Gulf - WBRC FOX6 News - Birmingham, AL

Penne Pasta with Feta and Shrimps from the Gulf

                       From John Krontiras'

                               Cookbook

             Beloved Family Recipes

Penne Pasta with Feta and Shrimps from the Gulf

 

Ingredients:

 10 medium size shrimps

 4-5 fresh basil leaves chopped

2 oz. sun dried tomatoes chopped

1½ cups penne pasta

¼ cup crumbled Greek Feta* cheese (could also use French Feta*)

Extra Virgin Olive Oil

5 cherry tomatoes halved

Grated Regiano Parmegiano cheese or Greek Myzithra*

Salt and pepper to taste

 

Preparation:

In boiling water add pasta; add salt and a little extra virgin olive oil.

Cook until al-dente. Tender but firm to the bite about 7 minutes.

Drain, set aside.

In a medium sauté pan add olive oil at medium heat. 

Add chopped sun dried tomatoes, chopped basil, Feta cheese

and shrimp.

Sauté and toss a few times until Feta melts.

Add penne pasta to sauté pan and stir and toss a couple of times.

Place in a plate and sprinkle the Regiano or Myzithra cheese. Sprinkle chopped parsley and serve with a glass of red wine.

 

Serves 2

 

* Available at Nabeel's Market only

Noon Cooking - April 5, 2013

Powered by Frankly