I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Greek Inspired Shrimp and Feta Spaghetti

Greek Inspired Shrimp and Feta SpaghettiThe Greek flavors of a shrimp, tomato and feta are a favorite of mine, and always remind me of summer, and a trip to Greece and the island of Mykonos one summer many years ago. Our favorite dish was Shrimp Saganaki, a rich tomato sauce with shrimp nestled in, covered in a blanket of fresh feta cheese. None of my travelling companions or I knew much about Greek food at the time, and when we discovered this, we were glad to see it on almost every menu. I am sure we ate it every day of our trip, possibly even twice a day. This particular dish is also inspired by one of my favorite summer pastas, the Tomato, Herb and Brie Pasta I unknowingly laid claim to as my own creation for years. The idea of leaving ingredients to steep and soften before tossing in hot pasta struck me and I have used the technique in many ways, but this is a great version and perfect for a quick summer meal.

Feta cheese doesn’t melt like the brie in the original dish, but the small crumbles will cling to the pasta and the shrimp. While the sauce mixture is sitting, the tomatoes soften and release some juice and the herbs and lemon meld together, making for a really bright and fresh dish. Feta cheese is salty, so season lightly at first, then adjust at serving.

Greek Inspired Shrimp and Feta Spaghetti
Serves 4
Print
Ingredients
  1. 4 plum tomatoes
  2. 1 clove garlic
  3. ¼ cup chopped oregano
  4. zest and juice of one lemon
  5. 8 ounces crumbled feta cheese
  6. ¼ cup olive oil
  7. salt and pepper
  8. 1 pound spaghetti
  9. 1 pound shrimp, peeled and deveined
  10. ½ cup white wine
Instructions
  1. Remove the seeds from the tomatoes, finely dice the flesh and place in a bowl big enough to hold all the pasta. Put the garlic through a press, or finely chop it, sprinkling a little salt over it during the process.  This helps mellow the garlic - you don’t want big chunks. Add the lemon zest and juice, the oregano and feta cheese to the bowl and season lighlty with salt and pepper. Add the olive oil and stir to combine. Leave to sit for at least an hour, but up to three is fine.
  2. When ready to serve, bring a large pot of salted water to the boil and cook the pasta according to the package instructions, about 12 minutes. While the pasta is cooking, bring the wine to a boil in a medium skillet and add the shrimp. Continue cooking until the shrimp are pink and cooked through and the wine is reduced to just a couple of Tablespoons.
  3. Put the cooked shrimp and reduced wine in the bowl with the other ingredients, then drain the pasta and put it on top. Cover with a towel and let sit a few minutes, then toss everything together and serve immediately.
The Runaway Spoon http://therunawayspoon.com/blog/

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>