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  • Amanda

    Pasta with Shrimp, Artichokes and Feta Ingredients: 8 ounces angel hair pasta 4-6 tablespoons olive oil 5 garlic cloves, minced 1/2 tablespoon lemon zest + some more to garnish 1 tablespoon lemon juice, divided 1 large tomato, diced or 1/4 cup sun dried tomato in oil, with a few teaspoons of the oil 1/4 cup marinated, crumbled Feta cheese, (or however much you want) 15-20 uncooked medium shrimp, peeled and deveined 10 artichoke hearts, in oil (more or less as per your needs) red crushed pepper salt and pepper fresh parsley, chopped fine Preparation: Sprinkle salt, pepper and 1/2 tablespoon lemon juice on the shrimp and set them aside for about 15 minutes. Cook pasta in large pot of salted boiling water with one teaspoon of oil, until tender but still firm to bite- al dente. Drain. Save some of the cooking liquid. Transfer pasta to bowl and set aside. Add olive oil in skillet over medium heat. Add minced garlic and some crushed pepper and let the oil heat up. Saute the garlic and pepper until the garlic softens, but do not brown them – for about a minute. Add the marinated shrimp and saute for a couple of minutes. Add tomatoes and cook for a few minutes till they release the juice. Add the artichoke hearts, rest of the lemon juice, and lemon zest. Add salt and pepper to taste. Cook until shrimp is just cooked through and turns opaque. Add the pasta to the pan. Toss cooked shrimp, artichoke, tomato mix with the pasta. Let the mix coat the pasta well and then switch off the heat.( If the dish feels too dry, add some of the reserved cooking liquid from boiling the pasta.) Add the marinated crumbled feta to the warm pasta and toss. Garnish with fresh parsley. Drizzle more olive oil, crushed pepper and zest if you wish.

  • j e s • c o n s o l i n i

    summer meal idea - Pasta with Shrimp, Artichokes and Feta

  • Sujei Gonzalez

    Shrimp artichokes and feta pasta

  • Jaime Sweany

    olive oil, feta and artichokes. Pasta with Shrimp, Artichokes & Feta!

  • Laura Skoglund

    <3 Shrimp Pasta- Sprinkle S, 1/2T lemon juice on the shrimp set aside. Cook 8oz pasta, Drain. Save some liq. Saute 4T olive oil, 5 cloves minced garlic & some crushed red pepper for a min. Add 20 shrimp for a few min. Add 1 Lg diced tomatoes, cook 1 min. Add 5+ artichoke hearts, 1/2T ea lemon juice & lemon zest. S When shrimp is cooked, Toss in pasta. If dry add pasta H2O/ olive oil. Add 1/4c marinated crumbled feta & toss. Garnish w/ parsley

  • Tiffany Strebeck

    Shrimp, artichoke, feta, and tomato pasta with lemon zest.

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