Garden Shrimp Pasta

Garden Shrimp Pasta
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh oregano
  • 5 cups chopped seeded tomato (about 1 1/2 pounds)
  • 8 ounces uncooked angel hair pasta
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon crushed red pepper
  • ¼ cup thinly sliced fresh basil
  • + 33 more ingredients
    • ¼ cup thinly sliced fresh mint
    • ¼ teaspoon salt
    • 1 teaspoon grated orange rind
    • ½ teaspoon grated lemon rind
    • ¾ cup (3 ounces) crumbled feta cheese
    • ¼ cup thinly sliced fresh basil
    • ¼ cup thinly sliced fresh mint
    • 1 tablespoon olive oil
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon grated lemon rind
    • ½ teaspoon grated lemon rind
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon grated orange rind
    • 2 tablespoons red wine vinegar
    • ¾ cup (3 ounces) crumbled feta cheese
    • 2 pounds medium peeled and deveined shrimp
    • 2 tablespoons olive oil
    • 1 tablespoon olive oil
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • 8 ounces uncooked angel hair pasta
    • 2 teaspoons spicy brown mustard
    • 2 pounds medium peeled and deveined shrimp
    • 1/8 teaspoon salt
    • ¼ teaspoon crushed red pepper
    • 5 cups chopped seeded tomato (about 1 1/2 pounds)
    • 1/8 teaspoon freshly ground black pepper
    • 1 teaspoon grated lemon rind
    • 1/8 teaspoon salt
    • 1 teaspoon sugar
    • 2 teaspoons spicy brown mustard

Combine 2 tablespoons olive oil and next 6 ingredients (through shrimp) in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 6 minutes or until done. Remove from heat; set aside. Cook pasta according to package directions, omitting salt...

View full recipe at My Recipes

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