Mediterranean Pasta with Shrimp

Submitted by PalatablePastime

"I love this because it has so many of the things I like best about Mediterranean food in it. It makes for a great meal."

 

• Ready In: 40mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup sun-dried tomato, chopped (not oil packed)
• 1 cup boiling water
• 1⁄4 cup olive oil
• 4 -6 cloves garlic, minced
• 1⁄2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh oregano, minced (may use 1/3 amount dried)
• 1 (14 ounce) can artichoke hearts
• 1 (7 ounce) jar roasted sweet red peppers, drained and sliced
• 1 cup pitted kalamata olive, chopped
• 1 teaspoon sea salt
• 1⁄2 teaspoon black pepper
• 1⁄4 cup dry white wine
• 4 ounces crumbled feta cheese
• 1⁄4 cup chopped Italian parsley
• 1 lemon
• 16 ounces spaghettini or 16 ounces penne pasta, cooked until al dente
• extra virgin olive oil (as needed) (optional)

directions

1. Peel shrimp and devein; keep chilled until needed.
2. Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
3. Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
4. Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
5. In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
6. Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
7. Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
8. Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
9. Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
10. Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
11. Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
12. Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
13. Serve hot, with other foods if desired.

Reviews

[noonie30]

Used ricotta instead of feta. Amazing!!

 

[Teri Land]

My hubby is an awesome cook and he loved it. I looked at your page and you have several other recipes I want to try!!

 

[JillyC]

My husband and I really enjoyed this recipe! I also added a few scallops as well. Thanks for sharing!

 

[frozen_rain]

Absolutely phenomenal!!! We loved everything about this dish -- the flavours complement each other so well, and are an absolute delight to the tastebuds. All of us were "mmmm-ing" all dinner. We want to have this every week! It looks beautiful as well. The only changes we made were to use sun-dried tomatoes in oil, as that is what we had on hand, and also didn't even throw in the feta because we didn't have it. I am sure it would be even more phenomenal with! Thank you for a marvelous recipe that we are going to be making as often as we can! Delicious!

 

[sexymommalucas]

This is a terrific recipe! I love all of the ingredients. I made this for dinner when my parents were visiting. Everyone liked it very much and there was not much leftover. Will defiantly make again. Thanks for sharing!