Sunday, February 12, 2012

Greek Style Salad Shrimp and Pasta

(2 servings)

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.


Sue/the view from great island said...

This is a perfect dish for us, it's native shrimp season here in New Hampshire and Maine, so this goes to the top of my list. I think these little shrimp are the perfect size for pasta, great recipe!

Simply Tia said...

As a lover of all dishes shrimp, this recipe is going to the keeper pile. It looks sooo delicious!

MyFudo™ said...

I would like to start our Valentine dinner date with a fresh entree, light and his favorite of course. This will be the right choice. He loves shrimp and will definitely want another serving of this. Thanks for sharing. Next step : shop for the ingredients...

Kiran @ said...

You've combined two of my favorite foods: greek salad & shrimps!! Yummy recipe :)

Gerlinde in Dallas said...

I still have about 3 pounds to go, lol.

Laura said...

Loved how your other shrimp recipe sounded but I love the sound of this even more! Maybe that's because I love shrimp, pasta and feta ;)

Sunday Morning Banana Pancakes said...

That would be alot of shrimp cocktails- 3 pounds! This dish is so pretty, perfect for Summer BBQ's in the Northeast!

Carole said...

Looks great. You might like this bacon and asparagus salad

تحضير الكسكس said...

thank you so much

Anonymous said...
This comment has been removed by a blog administrator.
Gerlinde in Dallas said...

Oops, I didn't mean to remove your question, which was whether or not this dish kept well overnight.

It might be ok.. I'm usually not a fan of reheating pasta the next day; unless it's something like a lasagna which might hold up a bit better.

Regardless, I'd eat it as a leftover, but I wouldn't prepare this dish with the intention of serving it a day later.


Anonymous said...

This was SO good! I didn't have tomatoes - but my CSA box had zucchini so I sliced that up and added it to the garlic / onion mixture. Then I added some tomato paste for the flavor. I also added kalamata olives and that sent it over the top. Thank you for this recipe! I was dreading the mistake bag of frozen cooked shrimp, but now I may buy it on purpose!

Gerlinde in Washington said...

Ramona, glad it worked out for you. :)

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