Wednesday, February 6, 2013

Shrimp and Feta Capellini

It's February in you know what that means.  Time for a nice light summer pasta!  It's from another blog called Love and Pancakes... I modified it a little and took a few more pictures to illustrate the process.  That blog is solid though you should check it out.

Grab your ingredients.

White Wine Buttered Shrimp with Capellini and Feta
Prep: 5 min. ~ Cook: 15 min. ~ Total: 20 min. ~ Serves: 4

1 1/2 lbs. cooked, peeled jumbo shrimp
8 oz. angel hair pasta
2 cups white wine or white cooking wine
4 Tbsp. butter
2 Tbsp. green onion
2 tsp. fresh parsley
2 tsp. fresh minced garlic
1 large tomato, diced
1 oz. feta cheese crumbled
Salt and pepper

Dice a large tomato and chop 1 bunch of green onions into small peices.

Get a thin spaghetti, angel hair or capellini pasta boiling in some water and olive oil. Melt the 4 tablespoons of butter in a pan with 2 teaspoons of minced garlic over medium high heat.  Add the 2 cups of white wine and bring to a boil, let the sauce reduce down by half.  

Season the shrimp with salt and pepper and add them to the pan.  Cook for three-five minutes.  Flip them shits.  

Add the green onion, tomato, and parsley.  I also squeezed the juice of half a lemon in there.  Cook for another 3 minutes.

Take up the pasta and mix with the shrimp and sauce.  Toss with Feta...I used about 4 oz instead of 1oz.  Cause I'm a fatty mcfatstuff.    


No comments:

Post a Comment