Friday, August 24, 2007

Shrimp with Feta Cheese

Click on photo to enlarge

1 lb. large fresh shrimp, peeled and deveined
2 tablespoons butter or margarine
1 tablespoon fresh lemon juice
2 green onions, chopped (include some of the tops)
2 tablespoons olive oil
½ cup dry white wine
½ cup clam juice
1 garlic clove, minced
3-4 plum tomatoes, coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoons chopped fresh basil
1 teaspoons chopped fresh flat-leaf (Italian) parsley
1 cup crumbled feta cheese
1/2 cup heavy cream
Angel Hair Pasta

Prepare pasta according to package. Keep warm in covered pot until shrimp mixture is ready to add.

Melt butter in a large skillet over medium heat. Add shrimp and lemon juice. Sauté 2-3 minutes or just until shrimp turn pink. Remove shrimp from skillet.

Heat olive oil in skillet and add onion, cooking until just tender. Add wine, clam juice, and garlic. Reduce heat and simmer 10 minutes. Add tomato and heavy cream; simmer 5 more minutes. Stir in shrimp, oregano, basil, and parsley. Sprinkle with feta. Gently toss with cooked pasta.

Serve with crusty French bread and crisp salad.

Note: I used dried herbs since I didn’t have fresh. Also, I used Atheno's Sun-dried Tomato & Basil Feta. (It comes crumbled or solid - I buy the solid and cut it up so it doesn't fall apart quite as much as the crumbled) Tasted great!

Labels: , , ,


Post a Comment

<< Home