Saturday, April 24

Feta and Prawn Penne

This dish is one of my favourites. It is quite easy to make, albeit many steps and the end result is always so satisfying! I have changed the recipe a bit but the main idea is the same. Now, my pictures look nowhere as good as hers, simply because we were in a hurry to eat and only bothered taking 2 pictures after we have mixed the sauce in the pasta... but really its DELICIOUS. Please try it, it will make you happy!
For the shrimp marinade:
  • 25 small shrimps, or 15 large shrimps. 
  • Lemon zest
  • 1 tbsp of olive oil
  • 2 cloves of garlic minced
  • seat salt and pepper
  1. Combine all ingredients in a ziploc bag and set aside in the fridge for 30 mins to 2 hours depending on how marinated you want your shrimp. 
For the pasta dish:
  • 1 tbsp of olive oil
  • 2 cloves of garlic
  • 1 can of diced tomatoes (14.5oz)
  • 1/2 tsp dried basil
  • 1/2 balsamic vinegar
  • Pinch of crushed red pepper
  • Sea salt and pepper
  • 1/2 cup of breadcrumbs
  • 3 tbsp of chopped fresh parsley
  • 1/4 cup feta cheese
  • A box of penne pasta (cook per instructions!)
  1. Preheat oven to 425 degrees F. 
  2. In a skillet (oven proof), heat 1/2 tbsp of olive oil and add the minced garlic. Saute the garlic until golden brown. 
  3. Add the tomatoes with their juices, the basil, vinegar, red pepper, salt and pepper. Mix well and simmer for 15 minutes or until the sauce has reduced a bit. Spread evenly in the skillet. 
  4. In a bowl mix the breadcrumbs, the parsley, feta, remaining olive oil, sea salt and pepper. 
  5. Put the shrimp in a single layer on top of the tomato sauce mix and then cover with the breadcrumb mixture. 
  6. Put in the oven for about 15 minutes, or until light golden brown. 
  7. Mix the sauce with the penne and Enjoy!
* The original recipe calls for chicken broth and fennel. I have never tried it with both ingredients. Let me know if you do!

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