Anna Maria's Greek Shrimp and Feta Penne

From Michelle

Ingredients

  • 2 lbs. large shrimp, peeled and deveined
  • 3 Tbsp. extra virgin olive oil (3 turns around pan)
  • 6 cloves garlic, minced
  • 1 cup dry white wine
  • 1 (28 oz) can crushed tomatoes
  • 8 oz. feta cheese, crumbled
  • 2 Tbsp. fresh chopped oregano (2 or 3 sprigs)
  • 1 lb. penne pasta, cooked al dente, about 8 minutes
  • Black pepper to taste
  • Handful of chopped fresh flat-leaf parsley
  • Crusty bread, for the table

Directions

  1. Remove tails from shrimp and discard. Heat olive oil in deep skillet over medium heat. Add garlic and saute 1 or 2 minutes, until garlic speaks by sizzling in oil. Add wine and reduce by half.
  2. Add tomatoes and bring to a simmer. Add feta and stir constantly, until it melts into sauce. Add black pepper and oregano, stir to combine, and add raw shrimp.
  3. Cover and cook 5 minutes, stirring occasionally, until shrimp are pink and firm.
  4. Add parsley and cooked, drained pasta to the shrimp and sauce. Serve immediately with warm, crusty bread.

Serves 4-6