| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Shrimp |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Linguine |
| 1 |
lb |
Medium shrimp, peeled and |
|
|
deveined |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 8 |
oz |
Flavored feta cheeseand |
|
|
divided crumbled and |
|
|
divide |
| 1 |
c |
Frozen peas, thawed |
INSTRUCTIONS
Start to cook pasta according to package directions. After pasta cooks
5 minutes, heat a 10-inch nonstick skillet over medium-high heat 1
minute. Add shrimp, salt and pepper and cook 3 minutes, turning once,
until opaque. With ladle, remove 1/3 cup cooking water from pasta pot
and add to skillet with shrimp. Simmer 1 minute. Add 1 1/4 cups feta,
peas and another 1/3 cup cooking water from pot. Simmer 2 minutes
more, until cheese begins to melt. Remove from heat. Drain pasta;
transfer to serving bowl. Top with shrimp sauce, then sprinkle with
remaining feta. Total prep time: 30 minutes (C) Copyright 1997,
Meredith Corporation, All Rights Reserved. NOTES : Take your pick of
garlic-, herb-, basil- or sun-dried-tomato-flavored feta for this
tasty pasta dish. A neat trick: In addition to cooking the linguine,
the pasta water is used to make the creamy sauce. Recipe by: LHJ
Recipes Posted to MC-Recipe Digest V1 #941 by "abprice@wf.net"
<abprice@wf.net> on Dec 2, 1997
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