You can make this recipe in less than 20 minutes, so go buy the ingredients and get cooking.
If you don’t have a fresh fish market nearby, you can use frozen shrimp in this recipe. If you’re not sure how to clean and devein shrimp, it’s easy. Find instructions below or wimp out and buy cooked shrimp.
1 lb of pasta (I use penne or bowties)
2 tbsp butter (real butter, please)
1/4 c olive oil
2 shallots, diced
2 lbs plum tomatoes, seeded and chopped (I often use cherry tomatoes cut in half)
5-6 cloves of garlic, minced
1/2 – 3/4 c of feta cheese
3/5 – 1 lb shrimp (large or extra large)
Chopped fresh parsley (one bunch)
Cook pasta according to directions on the box. Not rocket science.
In a large pan, heat butter and oil until melted.
Add diced shallots and garlic. Cook until the shallots are translucent, not burnt!
Add shrimp (if you’re using pre-cooked shrimp, don’t add it yet) and cook for 3-4 minutes or until the shrimp turn pink.
Add tomatoes. Cook about 5 minutes. Add salt and pepper to taste.
If you are using pre-cooked shrimp, add it now to heat it through for about a minute. (Don’t over cook or you will have rubber shrimp.)
Take pan off the heat.
Add 1/2 of the feta cheese and mix gently together.
Put pasta in serving dishes and top with shrimp/feta mixture.
Top with more feta cheese and chopped parsley.
Ask someone else to clean up the dishes.
How to Clean and Devein Shrimp:
Use to knife to make a small slice down the back of the shrimp.
Pull off the small legs of the shrimp first. Peel back and remove the shell.
Run the shrimp under water and slide off any remaining shell. Leave the tail on if you plan to make shrimp cocktails.
Hold the shrimp in one hand with the tail end facing you and the curved side up.
Using the knife or a deveining tool, make a shallow cut down the curved back of the shrimp. This should expose the black digestive tract, or “vein.”
Put the shrimp under running water. Slip the tip of a knife or a toothpick under the vein and pull the vein out. You can also remove it with your fingers.