Thursday, January 31, 2008

I Get By With a Little Help From My Friends

Earlier in the month, my super amazing food blogger friend Peter at Kalofagas posted about his Greco Linguine, a super yummy looking shrimp pasta dish (my favorite) that I wanted to try out. I changed up some of the recipe a bit, but I wanted this super awesome dish to get as much exposure as possible and so I'm submitting it to Presto Pasta Night over at Once Upon A Feast. Super!

Unlike Peter, I don't have patience, especially in the winter, for roasting my own tomatoes. I'm cold and I wanna eat warm foods as quickly as possible. So, I opted for "fire roasted" canned diced tomatoes - whether or not those char marks are real or artificial (god, I hope not), they tasted plenty good with some extra salt and garlic mixed in. Also, there was a lot of juice in the tomatoes, so I let them cook down some with about half a cup of white wine for extra flavor. Lastly, I got some great sheep's milk feta - sooo much better than other fetas - at whole foods and mixed some cut up chunks in. Oh also, I cut the olives cause I hate olives (gasp!). Seriously, try this, its easy, the shrimp get cooked perfectly and its healthy!

My take on Greco Linguine

4 cloves of garlic, sliced
1 16 oz can of diced tomatoes
1/2 cup white wine
splash of balsamic vinegar
1 large green zucchini, halved & cut into semi-circle pieces
24 medium-sized shrimp, peeled and deveined
1/4 cup of crumbled feta
1 cup of chopped fresh parsley
1lb. of linguine or other spaghetti-esqu pasta (I prefer thin spaghetti)
some pasta water - I used a ladel-full

Cook up the pasta in well salted water according to instructions - make sure its al dente.

In the meantime, add some olive oil (about 2 tbs) and the garlic in a skillet, letting it cook for a minute on med heat. Before the garlic starts to brown, add the tomatoes and the white wine and cook until it reduces. Then add the splash of balsamic, zucchini and shrimp, and turn off the stove, leaving it on the heat if possible. Add the cooked pasta and some pasta water to the skillet, letting the heat from the pasta finish cooking the shrimp. Add in the parsley and crumbled feta and toss. Voila! Yum, yum yum, I can't wait to make this again. Thanks Peter!

6 comments:

Peter M said...

WOO HOO...you chicas are awesome!

I have no problems with people tweaking recipes to suit their tastes. I'll look for fireorasted tomatoes myself!

So you see, quality feta is so much better, eh?

Thanks so much for the mention gals!

Stephanie C. Haynes said...

Fancy food blog you got here, Randi! I'll show it to the person in charge of food in our house... Vicky! Hope you're doing well. :)

Georgia said...

Great Recipe and even greater leftovers!!! Although I would've added the olives ;)

Ruth Daniels said...

I'm with you...too impatient to wait for tomatoes to roast by themselves. Thank goodness for canned!

Great recipe and thanks for sharing with Presto Pasta Nights.

Psychgrad said...

This looks really good!

Zen Chef said...

Me love those fire rosted canned tomatoes as well! :-) Just discovered them recently. I bet this is really delicious!

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