Salt & Pepper Shrimp

Less than 30 minutes / Serves 4-6

1 lb frozen peeled & deveined shrimp
3/4 tsp each salt & pepper
1 Tbs olive oil

Heat oven to 450. In a baking sheet, toss the shrimp with the other ingredients and roast in the oven until bright pink and cooked through (about 15 minutes).

Serve over a salad (I like this with both Casear and mixed greens) or pasta. You can also add some garlic to the shrimp before roasting.

Creole Shrimp with Garlic and Lemon

1 lb large shrimp, peeled and deveined
1 1/2 Tbs. minced garlic
1 Tbs. Creole seasoning
1 red bell pepper, finely chopped
2 Tbs. vegetable oil
Juice of 2 lemons
1/4 cup chopped parsley

Toss shrimp with garlic, Creole seasoning and bell pepper.

In a skillet, saute the shrimp in the oil over med-high heat, turning once until white throughout. Add the lemon juice and parsley and serve over/with rice or pasta.

This is a really quick recipe - only about 30 mins and serves 4.

Greek Shrimp and Feta Penne

Ingredients:
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.