Shrimp with Feta and Greek Olives
Total time: 25 minutes
Shrimp with a Greek flavor: with tomatoes, dry or salt-cured black olives and finished with Feta cheese. The feta I get is sheep's milk (brebis - traditional) and comes in 7oz (200gr) blocks. Add it at the end so it stays in chunks, rather then melting into the sauce.
- 12oz (360gr) shrimp
- 3 medium shallots
- 3 garlic cloves
- 1 tbs olive oil
- 1 3/4 cups (15oz, 450gr) whole tomatoes
- 1/2 cup black dry-cured (Greek) olives
- 1 tsp oregano
- 1 tsp basil
- 3oz (90gr) feta
- 4oz (120gr) spaghetti
- Cook spaghetti according to package directions. Drain.
- Clean shrimp if needed.
- Chop shallots and mince garlic.
- Heat oil in a large skillet. Add shallots and sauté until tender, about 5 minutes.
- Add garlic and sauté 2 minutes longer.
- Open tomatoes, drain, reserving juices. Roughly chop tomatoes.
- Add herbs and tomatoes with all juices to skillet. Simmer, over medium heat, until slightly thickened, about 5 minutes.
- Add shrimp and cook until shrimp curl and turn opaque.
- Pit olives if needed, and cut in half.
- Cube feta.
- Add olives to skillet and heat through.
- To finish: Put drained pasta in a large bowl. Spoon some of the sauce over the pasta and toss to coat.
- Spoon the rest of the sauce and shrimp on top of the pasta, sprinkle with feta cubes and serve.