Greek Shrimp Pasta
Tamara Wexler
Super easy, delicious entree that’s become a family favorite. Serve with a cucumber and tomato chopped salad!
ingredients
- 1 pound penne pasta
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/2 cup white wine
- 1 pint cherry tomatoes, halved
- 1/2 pound frozen, cooked medium shrimp
- 1 tablespoon or more fresh thyme
- 1/2 lemon, juiced
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup crumbled feta cheese
directions
- 1
Thaw shrimp, remove tails and saute in a little olive oil. Cut in half and dry on paper towels. Have tomatoes, olives and shrimp ready in bowls. This cooks fast!
- 2
Make your pasta and in the meantime, heat about 3 tablespoons olive oil in a skillet. Saute garlic briefly. Add tomatoes and saute for a minute or two. Add shrimp, wine, lemon juice, thyme and salt and pepper to taste. Cook just until shrimp is heated through, about a minute. Remove from heat.
- 3
Drain pasta and put in a big pasta bowl. Pour sauce over and toss in the olives and feta.
notes
Prepare all ingredients before cooking and place each in small bowls, ready to add to skillet.
Source: Tammy Wexler
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