Greek Style Pasta with Shrimp

One of my favorite meals out there.

Heat two tblsp. of oil and 2 tblsp. butter in a large heavy skillet.  Lightly salt and then heavily pepper about 1 lb. of uncooked, peeled shrimp.  Cook the shrimp for about two minutes (sometimes even less) until they start to curl and turn pink, then pull out to a separate dish.  Then saute about 3 tblsp. of minced garlic until it begins to brown.  Add 1 large can of San Marzano tomatoes (or four or five fresh tomatoes diced), 3 tblsp. fresh parsley, 3 tblsp. fresh lemon juice, 2 tblsp. fresh chopped oregano, 3/4 cup sliced and pitted olives, and a can or jar of artichoke hears drained and cut into bite sized pieces.  Cook the mixture for about 20 mins. at a low simmer, then add the shrimp back in for about 3 mins. until shrimp are cooked through.  Add 3/4 cup of feta to the mixture and pour over about a lb. of cooked linguine.  Then add another 3/4 cup of feta to the top of the dish and serve.  We had it with some garlic bread and a simple salad.  Delicious!

Previous dinners from falbs

• Easy Mahi - August 30th, 2010
• Green shrimp - August 29th, 2010
• First meal in the new pad - August 25th, 2010
• Mother's Day Dinner - May 9th, 2010
• The New Horseradish - May 2nd, 2010