Linguine with shrimp and feta, lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine |
| 1 | pounds | Medium shrimp; peeled and deveined |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| 8 | ounces | Flavored feta cheeseand divided; crumbled, and divide |
| 1 | cup | Frozen peas; thawed |
Directions
1. Start to cook pasta according to package directions.
2. After pasta cooks 5 minutes, heat a 10-inch nonstick skillet over medium-high heat 1 minute. Add shrimp, salt and pepper and cook 3 minutes, turning once, until opaque. With ladle, remove ⅓ cup cooking water from pasta pot and add to skillet with shrimp. Simmer 1 minute. Add 1¼ cups feta, peas and another ⅓ cup cooking water from pot. Simmer 2 minutes more, until cheese begins to melt. Remove from heat.
3. Drain pasta; transfer to serving bowl. Top with shrimp sauce, then sprinkle with remaining feta.
Total prep time: 30 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : Take your pick of garlic-, herb-, basil- or sun-dried-tomato-flavored feta for this tasty pasta dish. A neat trick: In addition to cooking the linguine, the pasta water is used to make the creamy sauce.
Recipe by: LHJ Recipes
Posted to MC-Recipe Digest V1 #941 by "abprice@..." <abprice@...> on Dec 2, 1997