Greek Shrimp Pasta

Name: Greek Shrimp Pasta
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 ounces spaghetti ((use regular or whole wheat)); 1 teaspoon extra virgin olive oil; 5 medium garlic cloves, (minced); Three 15-ounce cans chopped tomatoes, (drained); ½ cup chopped fresh Italian parsley, (divided); ½ cup pasta water; 1¼ pounds large, raw shrimp ((peeled and de-veined)); 1 cup (4 ounces) crumbled feta cheese; 3 tablespoons freshly squeezed lemon juice; salt and freshly ground black pepper, (to taste)

This Greek Pasta recipe is made simple with a chunky lemon and garlic tomato sauce with shrimp and feta cheese.

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Bahan-bahan

6 porsi

8 ounces spaghetti ((use regular or whole wheat))
1 teaspoon extra virgin olive oil
5 medium garlic cloves, (minced)
Three 15-ounce cans chopped tomatoes, (drained)
½ cup chopped fresh Italian parsley, (divided)
½ cup pasta water
1¼ pounds large, raw shrimp ((peeled and de-veined))
1 cup (4 ounces) crumbled feta cheese
3 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper, (to taste)

Langkah-langkah

Preheat the oven to 400°F. Spray a 9×13 pan with nonstick spray.
Cook the pasta as directed on the box; scoop out ½ of the starchy water to set aside, then drain the pasta, rinse and spread out along bottom of prepared pan.
Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the tomatoes and ¼ cup parsley, reduce heat, and simmer for 10 minutes. Add the shrimp; cover and cook for 5 minutes. Scoop the mixture on top of the pasta in the dish, and sprinkle with feta cheese.
Bake for 10 minutes. Sprinkle with ¼ cup parsley and lemon juice. Add salt and freshly ground pepper to taste.