Shrimp and Roasted Tomato Linguine
1 pound Medium Shrimp, peeled and devained
1 ½ cups chopped Roasted Tomatoes
3 cloves minced garlic
¾ cup chopped pitted kalmata olives
1 pound linguine pasta (or any pasta that you prefer)
½ cup crumbled Feta cheese
½ Chopped Freash parsley
3 Tablespoons Olive oil
3 Tablespoons of Butter
Salt and Pepper to taste
1. First have everything chopped, peeled, and ready cook this dish does not take long to make once you start cooking.
2. Heat a large pot of salted water to a boil and start cooking the pasta.
3. Heat (over medium low) a large saute pan add oil, add garlic and saute for 1-2 minutes, add tomatoes saute for another 1-2 minutes, add the shrimp and saute for about 3-5 minutes till shrimp is almost done, add kalmata olives and remove the pan from the heat, season with salt and pepper.
4. When pasta is done drain and add the shrimp mixture, place back on heat add butter and parsley toss for about 1 minute, then pour into a large serving dish. Sprinkle the feta cheese over pasta and serve.
This recipe is a very basic pasta dish that relies on the strong flavor of the ingredients in stead of a heavy sauce. The butter and oil that are in the recipe should be enough to coat the pasta, but I would bring the good olive oil to the table just in case some one wants a little more coating.
I offered to cook for a friends wedding. Itialian baked chicken breast and shrimp & chicken rigatonni in cream sauce for 200 people. Plus 4 cheese pasta. salad & bread. on the pasta dishes do I cook for 75 servings or for 200 servings for each pasta dish. I was thinking as they go through the line, they won’t take a whole serving of each dish. your thoughts? and how would you do a cream sauce? could I make any of this the weekend before?