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Shrimp and Feta Radiatore
3/4 cup medium shrimp or prawns, shelled and deveined
2 tablespoons flour
1 cup milk
1 tablespoon olive oil
1 medium clove garlic, peeled and minced
1/4 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
2/3 cup diced roasted red or yellow bell peppers
1/4 cup slivered fresh basil leaves
2 teaspoons drained capers
1/4 teaspoon freshly ground black pepper
1 3/4 cups uncooked radiatore pasta
1/4 cup pasta cooking water
1/4 cup crumbled garlic-herb feta cheese
Start to bring a large pot of water to the boil for the pasta. Shell
and devein the shrimp.
Put the flour into a bowl and whisk in about 1/4 cup milk, blending
well, then add remaining milk. Set aside.
Heat the olive oil in a large nonstick skillet set on medium heat. When hot, add the shrimp and saute a few minutes until just pink and cooked through. Remove from the pan.
Put garlic into pan and stir 30 seconds. Pour in milk-flour
combination and add the salt, basil and oregano. Simmer 5 minutes on medium-low heat. Stir in shrimp, roasted peppers, basil, capers and pepper. Hold on medium-low heat.
When water comes to the boil, add pasta and cook according to package directions. Remove 1/4 cup cooking water and drain pasta. Put pasta back in the hot pan and add cooking water. Stir in shrimp sauce and feta, mixing until the pasta is coated. Serve immediately.
Serves 4.
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Shrimp and Feta Radiatore
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Category: Recipes
Prep Time: Cook Time: Total Time:
Shrimp and Feta Radiatore
3/4 cup medium shrimp or prawns, shelled and deveined
2 tablespoons flour
1 cup milk
1 tablespoon olive oil
1 medium clove garlic, peeled and minced
1/4 teaspoon salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
2/3 cup diced roasted red or yellow bell peppers
1/4 cup slivered fresh basil leaves
2 teaspoons drained capers
1/4 teaspoon freshly ground black pepper
1 3/4 cups uncooked radiatore pasta
1/4 cup pasta cooking water
1/4 cup crumbled garlic-herb feta cheese
Start to bring a large pot of water to the boil for the pasta. Shell
and devein the shrimp.
Put the flour into a bowl and whisk in about 1/4 cup milk, blending
well, then add remaining milk. Set aside.
Heat the olive oil in a large nonstick skillet set on medium heat. When hot, add the shrimp and saute a few minutes until just pink and cooked through. Remove from the pan.
Put garlic into pan and stir 30 seconds. Pour in milk-flour
combination and add the salt, basil and oregano. Simmer 5 minutes on medium-low heat. Stir in shrimp, roasted peppers, basil, capers and pepper. Hold on medium-low heat.
When water comes to the boil, add pasta and cook according to package directions. Remove 1/4 cup cooking water and drain pasta. Put pasta back in the hot pan and add cooking water. Stir in shrimp sauce and feta, mixing until the pasta is coated. Serve immediately.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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