Several weeks ago I looked in the freezer, cupboard and refrigerator and declared ”We have way too much food in the house”. A nice problem to have, but I really needed to see what I could make that would not require the purchase of many new ingredients. The first thing I did was to catalogue everything in my freezer, then deli and vegetable drawers in the refrigerator and lastly the pantry.
I had quite a bit of shrimp (several sizes) and some pearl onions in the freezer. The deli drawer had a tub of feta cheese that held only a cup and had about three weeks until expiration. The pantry had some wheat linguine and cans of fire roasted tomatoes.
I searched my recipes and found a perfect match: Fire Roasted Tomato and Feta Pasta with Shrimp.
A nice hearty dish.
I decided to add the pearl onions after I took the pic.
Saute up the garlic and onions.
Add the shrimp.
Fire Roasted Tomato and Feta Pasta with Shrimp
Prep Time: 15 Min | Cook Time: 12 Min | Makes: 4 servings
- 1 pound linguine pasta
- 2 tablespoon olive oil
- 6 cloves garlic, minced
- 24 medium shrimp, peeled and deveined
- 2 (14.5 ounce) can fire roasted tomatoes
- 2 tablespoon chopped fresh basil
- salt and pepper to taste
- 1 cup crumbled feta cheese
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 the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Amount Per Serving Calories: 702 | Total Fat: 23.4g | Cholesterol: 111mg Powered by ESHA Nutrient Database