Are you thinking feta cheese is just for Greek salads? This recipe I’ve got for you today just might change your mind!
This light easy-to-make dish comes with a couple of our favorite ingredients, shrimp and feta cheese, pulled together with the help of a chunky herb-infused tomato sauce.
Way back when it first started, I was addicted to the Food Network ~ not so much these days. More than once, I recall hearing it said on the network: pairing seafood with cheese is a "no-no."
I’m guessing there are some cheeses that would be true of, but seriously? Certainly not all cheeses. Who made up that rule anyway, and why?
Begin this dish by sautéing onion, and garlic; stir in seasonings and diced tomatoes in their juice, plus a healthy splash of white wine for added flavor in the sauce.
Stir in sautéed shrimp, parsley, and cooked pasta to the mix; serve with a good brand of briny, tangy, sharp-flavored feta scattered over the top.
How could all this not be good?
Sautéed Shrimp w/Tomatoes, White Wine, Cavatappi and Feta
- 3 cups uncooked, dried cavatappi pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 2 cans (14 1/2 ounces) diced tomatoes, undrained
- 1/2 cup white wine
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 3/4 cup crumbled feta cheese
- Cook pasta according to package directions, drain and set aside, keep warm.
- In a large skillet, heat oil over medium-high heat. Add onion, cook and stir 5 minutes until tender. Add garlic and seasonings, cook 1 minute longer.
- Stir in tomatoes and wine. Bring to a boil, reduce heat, simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
- Add shrimp and parsley, cook 5 minutes or until shrimp starts to turn pink, stirring occasionally.
- Add cooked pasta, toss and heat through for 1 minute.
- Remove from heat, sprinkle with cheese. Let stand, covered, until cheese is softened.