Shelly's Recipe

PASTA SALAD WITH SHRIMP, GOAT FETA, AND BASIL

Category: Pasta Salads

1 lb fresh fettuccine (or other pasta you like), cooked al dente
3/4 to 1 lb large fresh shrimp, peeled and deveined
1/4 cup olive oil
1/4 tsp. fresh rosemary, minced
1 clove garlic, mashed
1 cup fresh goat cheese feta
1 cup basil, loosely packed
Freshly cracked black pepper
1 tbsp chives, minced
Kosher salt

Put the olive oil, garlic, and rosemary in a large non-stick pan. Give it a stir. Set it on the stove over medium heat for a minute or two to help release the flavors into the oil. Add the shrimp and cook for about 2 minutes on this side. After a minute or two, your shrimp should be a rosy pink underneath. They should also be opaque on that side. Cook them on this side for another one or two minutes. They should be slightly curled at this point but not tightly curled (or they will be overcooked). Take the pan off the heat. Let them sit in the pan, off the heat, for another minute to finish cooking through to the center. Transfer them to a dish or plate and set them aside. Reserve the oil from the pan. That’s going into the pasta salad.

Assemble the pasta salad: Fluff up your pasta a little to be sure it’s not at all stuck together. (If it is, rinse it again in cold water, then drain it well.) Pour the oil and juices from the pan into the bowl with the pasta. Toss in the basil. Then add the goat feta. Chop the shrimp up, about medium-sized pieces. Toss the chopped shrimp into the bowl. Toss in the chives. Grind on some black pepper. Squeeze on the lemon juice. Mix this up with tongs or a few wooden spoons. (I tend to use my hands, especially with a long noodle like fettuccine. It’s gentler on the pasta.) You want the ingredients to be evenly distributed. Give it a taste, and toss in a little salt if you think it needs it (and depending on the type of cheese you used).

Refrigerate at least 1 hour to chill. If needed, when it comes out of the fridge, you can toss in a little extra olive oil to loosen it up. Serves 4-6