Tuesday, October 23, 2007

Greek Shrimp and Feta Penne

2 lbs.large shrimp, peeled and deveined (I used 3/4 a pound instead, I think 2 pounds is too much)
1 lb.penne pasta, cooked to al dente
3 Tablespoonsextra virgin olive, 3 turns around the pan
6 cloves garlic, minced
1 cup dry white wine
1 can(28 oz.) crushed tomatoes
8 oz.feta cheese, crumbled
Black pepper, to taste
2 Tablespoonsfresh chopped oregano, 2 or 3 sprigs
A handful of chopped flat leaf parsley
Crusty bread, for the table
Directions: Remove tails from shrimp and set aside. While the penne is cooking, heat olive oil in deep skillet over medium heat. Add garlic and saute 1 or 2 minutes until garlic speaks by sizzling in oil. Add wine and cook to reduce by half, 2 to 3 minutes. Add tomatoes and bring to a simmer. Add feta and stir constantly until cheese crumbles melt into sauce. Add black pepper and oregano, stir to combine and add raw shrimp. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink and firm. Add parsley and cooked, drained pasta to the shrimp and sauce. Serve immediately with warm, crusty bread.

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