Shrimp with Feta and Pasta

13 Aug

Shrimp with Style


1 package refrigerated angel hair pasta (or dried pasta)

½ pound sliced fresh mushrooms

1 ½ teaspoons minced garlic

1 cup butter, cubed

1 pound uncooked medium shrimp, peeled and deveined

2 packages (3 ounces each) julienned sun-dried tomatoes (not packed in oil)

1 package (2 ¼ ounces) pine nuts or almonds, toasted

½ cup crumbled feta cheese

½ cup minced fresh parsley

3 tablespoons white wine or chicken broth

2 teaspoons lemon juice

½ teaspoon salt

½ teaspoon pepper

½ cup shredded Parmesan cheese


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, sauté mushrooms and garlic in butter for 2 minutes.
  3. Add shrimp; cook and stir for 5-7 minutes or until shrimp turn pink.
  4. Stir in the tomatoes, nuts, feta cheese, parsley, wine or broth, lemon juice, salt and pepper; cook for 3-5 minutes or until heated through.
  5. Drain pasta and place in serving bowl; top with shrimp mixture and Parmesan cheese.

Yield: 5 servings




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