Source: Melanie Reid
"Neno's Personal Chef Service"
"Neno's Personal Chef Service"
Ingredients
4 T olive oil, divided
1 pound medium shrimp, peeled deveined
1/4 tsp crushed red pepper
1/2 tsp garlic, minced
1/2 cup dry white wine
4 cups tomatoes, seeded and coarsely chopped
1/3 cup fresh basil, chopped
1 T dried oregano
Salt and pepper
6 oz feta cheese, crumbled
12 oz fettucine, cooked al dente and drained
1 pound medium shrimp, peeled deveined
1/4 tsp crushed red pepper
1/2 tsp garlic, minced
1/2 cup dry white wine
4 cups tomatoes, seeded and coarsely chopped
1/3 cup fresh basil, chopped
1 T dried oregano
Salt and pepper
6 oz feta cheese, crumbled
12 oz fettucine, cooked al dente and drained
Preparation
Preheat oven to 400. In large skillet, heat 3 T of the olive oil over med-high heat. Add shrimp and cook until just pink, about 2 min. Stir in crushed red pepper and transfer to large baking pan.
In large skillet, heat remaining 1 T olive oil over medium heat. Add garlic and cook 30 seconds. Add wine and simmer 1 minute. Stir in tomatoes, basil, oregano, and salt and pepper to taste. Simmer, uncovered, 10 minutes. Remove from heat.
Sprinkle feta cheese over shrimp mixture and cover tomato mixture. Cover and bake 10-15 minutes. Remove from oven, add fettucine, and toss well. Serve immediately.
Servings: 4
In large skillet, heat remaining 1 T olive oil over medium heat. Add garlic and cook 30 seconds. Add wine and simmer 1 minute. Stir in tomatoes, basil, oregano, and salt and pepper to taste. Simmer, uncovered, 10 minutes. Remove from heat.
Sprinkle feta cheese over shrimp mixture and cover tomato mixture. Cover and bake 10-15 minutes. Remove from oven, add fettucine, and toss well. Serve immediately.
Servings: 4
RSS Feed