Greek Pasta Bowl with Shrimp
Instructions:
- Oregano and feta cheese––two staples of Greek cooking––flavor this dish. For an even speedier prep time, substitute pre-shelled and deveined frozen raw shrimp for the fresh.
- 1 package (16 ounces) gemelli or fusilli pasta
- 2 tablespoons olive oil
- 1 pound medium shrimp, shelled and deveined
- 2 garlic cloves, crushed with garlic press
- 1 tablespoon fresh oregano leaves, minced, or 1â„2 teaspoon dried oregano
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground black pepper
- 2 bunches green onions, thinly sliced
- 3 medium tomatoes (about 1 pound), coarsely chopped
- 2 packages (4 ounces each) crumbled feta cheese (about 2 cups)
- fresh oregano sprigs for garnish
- In large saucepot, cook pasta as label directs.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.Add shrimp, garlic, oregano, salt, and pepper and cook 1 minute, stirring. Add green onions and cook 2 minutes or just until shrimp turn opaque throughout. Stir in tomatoes.
- Drain pasta; return to saucepot. Add shrimp mixture and feta; toss well to combine. Garnish each serving with the fresh oregano sprigs.
- P R E P 15 minutes
- C O O K 15 minutes
- MA K E S 6 main-dish servings