Wednesday, August 25, 2010

Mediterranean Shrimp Pasta

I tried this new recipe last night and we REALLY enjoyed it! It made plenty for leftovers as well!

Mediterranean Shrimp Pasta
Makes 4 Servings (from Nestle Cookbook)


2 tablespoons olive oil
1 medium red or green pepper, cut into strips
1 clove garlic, finely chopped
8 oz raw small shrimp (I used the frozen ones from the bag)
1/4 cup dry white wine
1/4 cup sliced ripe olives (I used kalamata)
1 package (9 oz) Buitoni Refrigerated Linguine (My store doesn't sell this so I just used regular boxed pasta)
1 container (7 oz) Buitoni Refridgerated Pesto with Sun Dried Tomatoes (again, my store didn't have this so I used sun dried tomato pesto I found in a jar in the sauce aisle)
1/4 cup (1 oz) crumbled feta cheese
1 tablespoon capers

Heat oil in large skillet over medium high heat. Add bell pepper and garlic, cook for 2 minutes. Add shrimp and wine; cook until shrimp are pink. Stir in olives
Prepare pasta according to package directions. Lightly warm pesto; toss pasta with pesto in medium bowl. Serve topped with shrimp mixture. Sprinke with cheese and capers.

Estimated Times
Preparation: 10 min
Cooking: 10 mins

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