The only thing easier than blogging is making this dish.
I cut the recipe in half and used half a bag a non-name brand frozen shrimp from Fiesta ($5.00)that were actually the best frozen shrimp I've ever bought (read: not tough). I used the little bit of basil that has survived from the plant I bought last fall. Fresh basil made it that much better and I can still taste it and smell it on my fingers from dicing.
This recipe takes no time. 10 minutes for prep, 1 hour chiling in the fridge, and then another 20 outside to let the mixture reach room temperature while you heat up the linguine. The only thing I'd recommend is to make sure the tomato/shrimp/feta sauce is no longer cold when you add the noodles because the only heat you're adding is noodles and you want the dish to be warm.
1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes
4 large garlic cloves
1 bunch scallions
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)
1 pound dried linguine
Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well. Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency. (This recipe is from Gourmet magazine.)
I cut the recipe in half and used half a bag a non-name brand frozen shrimp from Fiesta ($5.00)that were actually the best frozen shrimp I've ever bought (read: not tough). I used the little bit of basil that has survived from the plant I bought last fall. Fresh basil made it that much better and I can still taste it and smell it on my fingers from dicing.
This recipe takes no time. 10 minutes for prep, 1 hour chiling in the fridge, and then another 20 outside to let the mixture reach room temperature while you heat up the linguine. The only thing I'd recommend is to make sure the tomato/shrimp/feta sauce is no longer cold when you add the noodles because the only heat you're adding is noodles and you want the dish to be warm.
1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes
4 large garlic cloves
1 bunch scallions
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)
1 pound dried linguine
Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well. Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes. In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency. (This recipe is from Gourmet magazine.)
1 comment:
This is another favorite of mine -- a little strong in the garlic department and almost too rich with the cheese, but manages to come out perfect anyway.
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