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Linguine with Shrimp and Feta
Take your pick of garlic, herb, basil or sun-dried-tomato-flavored feta for this tasty pasta dish. A neat trick: In addition to cooking the linguine, the pasta water is used to make the creamy sauce.
1 pound linguine
1 pound medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 package (8 oz.) flavored feta cheese, crumbled and divided
1 cup frozen peas, thawed
Start to cook pasta according to package directions.
After pasta cooks 5 minutes, heat a large nonstick skillet over medium-high heat 1 minute. Add shrimp, salt and pepper and cook 3 minutes, turning once, until opaque. With ladle, remove 1/3 cup cooking water from pasta pot and add to skillet with shrimp. Simmer 1 minute. Add 1 1/4 cups feta, peas and another 1/3 cup cooking water from pot. Simmer 2 minutes more, until cheese begins to melt. Remove from heat.
Drain pasta; transfer to serving bowl. Top with shrimp sauce, then sprinkle with remaining feta.
Makes 4 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
