Prep 35 mins
Cook 0 mins
This was a favorite pasta dish served in one of the Legal Seafood Restaurants in Massachusetts. The feta cheese and Kalamata olives offer their own saltiness, so please gauge accordingly.
- 3 tablespoons olive oil
- 1 1⁄2-2 tablespoons minced garlic
- 1 cup red onion, chopped
- 1 cup scallion, sliced diagonally 1/2-inch pieces (both white and green)
- 1 1⁄2-2 cups tomatoes, peeled, seeded and diced
- 3 tablespoons dry white wine
- 1⁄2-2⁄3 cup feta cheese
- 8 -10 ounces bow tie pasta
- 1 1⁄2 lbs medium shrimp, peeled
- 1⁄3 cup kalamata olive, chopped (save a few whole olives for garnish)
- 1 tablespoon butter
- fresh ground black pepper
- Heat 2 TBSP of the olive oil in a large nonreactive skillet.
- Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
- Stir in tomatoes: cook over high heat for 5 minutes.
- Stir in the wine and cook 1 minute longer.
- Remove from heat and scrape into a large bowl.
- Stir in half of the feta cheese and set aside.
- Meanwhile, Cook bowtie pasta according to package directions, al dente.
- Remove from heat and drain.
- In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
- Add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
- Add chopped olives ans the sauce.
- Lower the heat and cook 1 minute.
- Stir in remaining feta cheese, the butter and the freshly ground black pepper.
- Toss the sauce with the pasta and garnish with remaining whole olives.
This was REALLY good !! The local super had a sale on 15/20 shrimp, so I prepared the recipe with 1 lb. shrimp, 1 can petite diced tomatoes, and just a handful of bow-tie pasta (all I had ).It was a good thing I per-prepared all ingredients in a row before starting to cook -- everything goes VERY quickly, and was truly tasty. DH and I ate ALMOST all of the bowl -- NEXT time I will take a picture ! The only things I would add the next time would be some oregano, basil, and a tad red pepper flakes- just to enhance the subtle flavors -- personal preference. It was a lovely prep and we enjoyed it immensely. Thanks for posting, Bev.