Sea Shells with Shrimp, Feta and Olives
1 1/2 large ripe tomatoes, chopped
1/2 cup kalamata olives, pitted and coarsely chopped
2 Tbls. extra virgin olive oil
1 Tbls. minced fresh dill or oregano, or 2 tsp. dried
2 cloves garlic, minced
Salt and freshly ground pepper to taste
1/2 lb. medium shrimp, peeled and deveined
1/2 lb. medium sea shell pasta
3 oz. feta cheese, crumbled
In a large bowl, combine tomatoes, olives, 1 Tbls. olive oil, dill or oregano,
garlic, and salt and pepper. Let stand 1 hour.
Heat remaining Tbsp. oil in frying pan over medium high heat. Add shrimp and
cook, stirring occasionally till firm and pink, about 3 minutes. Remove from
heat and cover to keep warm.
Cook pasta according to package directions and drain well. Return to pot and add
tomato mixture, shrimp and feta. Toss until feta begins to melt, then season
with salt and pepper to taste and serve.
Makes 2 Large servings