Updated 04/18/2012 05:00 AM
Recipe: Greek Style Pasta Shells with Shrimp, Black Olives, Tomatoes, Feta Cheese and Dill
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1 pound raw, peeled and deveined shrimp
1 pound dried pasta shells (large, NOT jumbo size)
Olive oil as needed for sautéing onion, shrimp and garlic
2 large cloves garlic, peeled and minced
1 small onion, thinly chopped
1 cup pitted kalamata olives, sliced in half
1 pint cherry tomatoes, sliced in half
1/3-1/2 cup chopped fresh dill
Red pepper flakes to taste
Feta cheese for garnish (approx. 1/4-1/3 cup per serving)
Get a large pot of water going for the pasta and, while that's coming to a boil, finely mince 2 large cloves garlic, thinly chop 1 small onion, slice 1 cup pitted kalamata olives and slice 1 pint (2 cups) cherry tomatoes.
Also make sure the shells are completely removed from 1-pound large, raw shrimp.
When the water comes to a boil, add the 1-pound box of pasta shells and stir those around.
Then add a good splash of olive oil to a deep, heavy bottomed pot on medium high heat, add the chopped onion and cook that to soften.
At that point, add the shrimp and the minced garlic and cook that until the shrimp are just cooked through.
You may need to add a little more olive oil to the pan while you're cooking the shrimp and then, once you are happy with the doneness of the shrimp, add the sliced olives and sliced tomatoes, stir those in, and turn the heat off.
Once the pasta is cooked to your liking, drain that really well and add that to the pot with the shrimp. Add a little more olive oil, the chopped dill and red pepper flakes to taste.
Toss those things together and then serve everything in individual bowls with crumbled feta cheese over the top.
Use any small dried pasta, like farfalle or fusilli instead of the shells. Use 1 pound of smaller sized shrimp instead if you like.