I loved the way the cooked salad shrimp held up with the spaghetti the other day, so I decided to have them again, adapting one of my favourite Greek recipes this time. I'm thrilled by how well these dishes have been turning out. The more than three pounds of cooked frozen salad shrimp remaining in my freezer won't all end up in shrimp cocktails, lol.
about 1 1/3 cup dried pasta, (check package for 2 servings)
1 tbsp olive oil
1 large clove garlic, minced
1 medium onion, chopped
1/2 cup dry white wine
1/4 tsp dried oregano
freshly ground black pepper
2 plum tomatoes, diced
about 1/4 cup hot water from the pasta
1 cup cooked frozen salad shrimp brought to room temperature
1/2 cup crumbled feta
1 tbsp fresh parsley, chopped
Bring a pot of lightly salted water to boil and add the pasta. Cook according to the directions on the package.
While you are waiting for the water to boil, heat the olive oil in a skillet. Add the garlic and when it becomes fragrant, add the onions. Adjust the heat to keep the mixture from burning. Cook until the onions soften and become translucent. Add the wine, oregano and black pepper. Cook for a minute or so, then add the tomatoes. Lower the heat and cook gently until the pasta is almost ready.
When the pasta is very close to being done, increase the heat for the onion and tomato mixture. Stir in about 1/4 cup of hot water from the pasta; you might need a bit more or less depending on how dry the onion and tomato mixture has become. Add the shrimp, and stir for 30 seconds or so.. just long enough to heat the shrimp, but not cook them further. Remove from heat.
Stir in the feta cheese, drain the pasta and add that as well. Toss to combine everything evenly.
Divide between two plates, garnish with the chopped parsley and serve immediately.