Food Talk Friday: Greek Shrimp Pasta

After Lori’s Chicken with Artichokes and Lemons, this is probably my next most reliable recipe. I make it to take to friends recovering from surgery or bringing new babies home, for casual lunches on the patio, for whenever we need something yummy.

egyptian_food_pasta_with_shrimpGreek Shrimp Pasta

Serves 4

1 pound raw medium shrimp, shelled, deveined and cleaned

4 cloves garlic, pressed

2 tablespoons butter

1 tablespoon olive oil

6 ounces crumbled feta cheese

6 green onions, finely chopped

4 teaspoons fresh oregano leaves, minced

5 fresh tomatoes cored, seeded and coarsely chopped

Salt and freshly ground pepper to taste

1 pound linguine freshly cooked and drained

In a large mixing bowl, combine feta, green onions, oregano, tomatoes

and salt and pepper to taste. Let mixture stand at room temperature

for at least one hour.

In a skillet, add the butter and olive oil and heat over medium high

heat. Add the garlic and stir till starting to brown, then add the

shrimp, toss together and remove from heat once the shrimp turn pink.

To the shrimp mixture, add the cooked pasta, toss together, then top

with the feta cheese mixture and enjoy!

You could also add olives, for a bit more salt and color.

This is extremely versatile. I’ve made it with other pasta when I didn’t have linguine. I’ve left off the fresh oregano and green onions when I didn’t have them. Although, without the green, it’s pretty boring to look at. Still tastes amazing though.

I made it early this week but I didn’t take a picture because I had nothing green and fresh to add and the picture would not have been appetizing at all. The picture above is a google image, licensed for non-commercial reuse. It’s pretty close.

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