Greek Pasta with Shrimp

Richard-NYC's Note:

I came across a version of this recipe while flying home from a business trip. The fact that the sauce wasn't cooked was what hooked me into trying it. It is very easy to make and also makes a nice presentation. Because the sauce isn't cooked using the best ingredients is essential. It is also great made with fresh summer vine ripened tomatoes!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 1 (28 ounce) can good quality plum tomatoes
• 4 tablespoons olive oil (divided)
• 2 cloves garlic (crushed)
• 2 tablespoons fresh dill
• 1 cup kalamata olive, pitted and chopped (or other "good" olives)
• 1 lb medium shrimp, peeled and deveined
• 1 (1 lb) box medium sea shell pasta
• 8 ounces crumbled feta cheese

Directions:

1. Combine tomatoes, 2 tbs.
2. of the olive oil, garlic,dill, and olives in large glass bowl.
3. Let sit for an hour.
4. Note: You don't cook the sauce.
5. Boil pasta according to package directions.
6. While pasta is boiling saute shrimp in 2 tbs of olive oil until pink and opaque.
7. Toss drained pasta with sauce, shrimp, and feta cheese.

Reviews

[polly salama]

this is a very good recipe-the flavors go very well together and it is pretty to look at- thanks for the great recipe!!

[L.A. Stewart - way upstate N.Y.]

Holy Pastrana Richard, you're a GENIUS! This is the best dish ever! Healthy, easy, flavorful...I've run out of phenominal adjectives! I will make this time and time again! The only thing I omitted was the olives (I hate those bloody things), and it was just as good otherwise! Thank you for sharing this recipe! XO LA :-)