MEDITERRANEAN PASTA WITH SHRIMP

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Mediterranean Pasta with Shrimp image

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.

Provided by PalatablePastime

Categories     Penne

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

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)

Steps:

  • Peel shrimp and devein; keep chilled until needed.
  • 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.
  • Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
  • Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
  • In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
  • Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
  • Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
  • 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.
  • Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
  • Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
  • Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
  • 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.
  • Serve hot, with other foods if desired.

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