Monday, May 17, 2010

Greek Shrimp and Feta Penne

Salt and pepper, to taste
1 pound penne pasta
3 T. extra-virgin olive oil
6 cloves garlic, minced
1 cup dry white wine
1 can (28 oz) crushed tomatoes
8 oz feta cheese, crumbled
2-3 springs fresh oregano
2 pounds large shrimp, peeled, devained, tails removed
A handful chopped fresh flat-leaf parsley
Crusty bread, for the table

Cook pasta to al dente. Drain.

Heat extra-virgin olive oil over medium heat. Add garlic and sauté one to two minutes Add wine cook two to three minutes. Add tomatoes simmer. Add feta and stir til melted. Add pepper and oregano, Stir to combine. Add shrimp. Cover and cook five minutes, stirring occasionally, until shrimp are pink and firm.

Add parsley and pasta. Enjoy!

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