Whole Grain Pasta With Shrimp Tomatoes And Feta Cheese Recipes

SHRIMP AND FETA CHEESE PASTA

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
• Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

WHOLE WHEAT PASTA WITH ROASTED SHRIMP AND CHERRY TOMATOES

Steps:

• Note on Italian dressing: I use about 1/4 cup for marinating, but discard most of it after marinading. I list 1 T. in the ingredient list so that the nutrition facts more accurately reflect what is eaten and what is discarded.
• Marinate shrimp in about 1/4 cup Italian dressing. A Ziplock bag is handy for this step. **You'll be discarding most of the marinade later.
• While shrimp is marinating, heat oven to 400 degrees. Cut cherry tomatoes in half. Toss tomatoes with olive oil and garlic salt. Place tomatoes in shallow metal roasting pan, cut sides UP, which will help tomato juices to evaporate. Roast 30 minutes until bottoms start to caramelize and have bits of black (metal pans helps achieve caramelization during roasting).
• When tomatoes are done, push them toward the center of the pan and place shrimp around the outside of the pan. Discard marinade. Continue to roast tomatoes and shrimp about 4-6 more minutes, depending on the size of your shrimp (turn once after 2 minutes).
• Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Toss pasta with cooked tomatoes and shrimp. Use the reserved pasta water to clean up any bits in the roasting pan, and then add this flavorful water to the pasta as well.
• Toss everything with basil leaves and romano cheese. Serve.