shrimp , feta & olives

  • Yield 4
  • Prep 15 minutes
  • Cook 15 minutes, exclusive of boiling water


1 pound raw medium or large deveined shrimp
6 cloves garlic minced
2 tablespoons olive oil
14 ounces pastene can italian small whole tomatoes (reserve juice)
4 pieces fresh basil leaves (torn)
2.5 ounces can sliced black pearl olives (drained)
4 ounces feta cheese crumbled
dash hot pepper flakes
1/2 pound pastene spinach fettucine noodles
1 pinch salt
1 pinch black pepper


Saute garlic and olive oil in a large skillet.  Add raw shrimp and juice from can of small italian tomatoes.   Add reserved tomatoes, basil leaves and olive slices. Add salt and pepper.   Cook until shrimp turn pink; do not overcook shrimp or tomatoes, which should remain whole.  Total estimated time 15 minutes.

In a separate pan of boiling water.  Add spinach fetuccine noodles cook accordining to directions.

Serve shrimp, tomatoe and olive mixture over each serving of  spinach fettucine noodles. Top each plate with 1/4 amount (1 oz.) feta cheese and hot red pepper flakes.



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