Greek Shrimp Pasta
By Yankee Magazine|Sep 23 2007|
Ingredients
1 pound raw medium shrimp, shelled, deveined and cleaned 4 cloves garlic, pressed 2 tablespoons butter 1 tablespoon olive oil 6 ounces crumbled feta cheese 6 green onions, finely chopped 4 teaspoons fresh oregano leaves, minced 5 fresh tomatoes cored, seeded and coarsely chopped Salt and freshly ground pepper to taste 1 pound linguine freshly cooked and drained
Instructions
In a large mixing bowl, combine feta, green onions, oregano, tomatoes and salt and pepper to taste. Let mixture stand at room temperature for at least one hour (this is prime time to get the salad made, table set and make your pasta). In a skillet, add the butter and olive oil and heat over medium high heat. Add the garlic and stir till starting to brown, then add the shrimp, toss together and remove from heat once the shrimp turn pink. To the shrimp mixture, add the cooked pasta, toss together, then top with the feta cheese mixture and enjoy!
