Author Notes
This recipe was passed down to me by my mother when I entered the "real world." It's a low-cost option for a summer seafood dish that doesn't require a girll or any cooking in the oven. It's perfect for apartment living - ovens make small spaces really hot in the summer!. The dish is served warm, but the leftovers are so good when eaten chilled. —MollyMac
Ingredients
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1 pound
Angel hair pasta
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12
medium shrimp
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4
heirloom tomatoes
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4
scallions
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2
garlic cloves
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2 tablespoons
olive oil
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1/2 cup
grated parmesan cheese
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16 ounces
feta
Directions
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To prep, peel and devein the shrimp. Chop the heirloom tomatoes, slice the scallions, and mince the garlic.
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Begin to boil water for the pasta according to package directions.
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In a large skillet, heat the olive oil over medium-high heat. When you can smell the olive oil (about a minute or so), add the garlic and scallions. Cook until you can smell the garlic (about 2-3 minutes).
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Add the shrimp and sautee until they are pink.
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When the water boils, add the pasta. Cook according to package directions.
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When the shrimp is pink, add the tomatoes and feta. Turn the heat to medium-low, and give it a good stir. Cook for 5 minutes.
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When the pasta is ready, drain and put it in a large bowl.
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Pour tomato & shrimp mixture over the pasta. Add the parmesan cheese and mix it up.
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Serve and enjoy!
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