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Shrimp and Feta Fettucine




Source of Recipe


Margie Potts


List of Ingredients




1 lb. Medium Size Shrimp, shelled, deveined, and cooked
1 lb. Feta Cheese, drained and coarsely crumbled
1 Cup Green Onions or Scallions, thinly sliced, including green
1- 15-16 oz. Can of Garlic Herb Tomato Sauce
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Lemon Juice, freshly squeezed
2 Tab. Fresh Dill, chopped
2 Tab. Fresh Basil, chopped
2 Tab. Fresh Parsley, chopped
1/2 Tsp. Kosher Salt
1/4 Tsp. Freshly cracked Black Pepper
1 lb. Fettucine, cooked al dente & drained
Garnish: More of the chopped fresh herbs above Sliced Kalamata Olives (optional)



Recipe




Combine cooked shrimp, feta cheese, and green onion in a large glass bowl. In another bowl or large glass measuring cup, combine the tomato sauce, olive oil, lemon juice, fresh parsley, basil, and dill. Add salt and pepper and mix well. Pour tomato mixture over the shrimp mixture, tossing all ingredients gently. Cover and refrigerate one hour.

Take shrimp mixture out of the refrigerator and leave out to bring to room temperature as you put the water on the stovetop for the fettucine. Cook fettucine according to package directions or until al dente. Toss shrimp mixture with the drained, hot fettucine and serve at once ---OR cool and then refrigerate, covered, for one hour and serve chilled. Or refrigerate and take chilled to potluck supper or picnic. Serves 6.

This is a very versatile dish and my one son likes for me to add crushed red pepper in lieu of the cracked black pepper to give the dish a little spice. You can leave the tails on the shrimp for a more dramatic-looking dish. At the Jungle, you can buy the shrimp fresh and uncooked - boiling until opaque and rinsing immediately in cold water - or you can buy them cooked in the fresh fish section or in the frozen section.

You can substitute plain or other flavored tomato sauce, but give the Muir Glen organic tomatoes found in the Natural section of Jungle Jim's a try - they are very fresh tasting.