Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, shrimp, tomato and feta pasta with watercress. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese. (TESTED & PERFECTED RECIPE) Shrimp nestled in a Greek-spiced tomato sauce, topped with chunks of feta, and then baked until golden. Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the We all agreed we want it again…with pasta and bread! It pairs shrimp with tomatoes and feta cheese and is absolutely delicious in every rule-breaking way.
Shrimp, Tomato and Feta Pasta with Watercress is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Shrimp, Tomato and Feta Pasta with Watercress is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have shrimp, tomato and feta pasta with watercress using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp, Tomato and Feta Pasta with Watercress:
- Get 100 g penne pasta,
- Make ready 1 pinch salt,
- Make ready 3 small vine tomatoes, chopped,
- Get 100 g frozen shrimp (medium sized),
- Take 1 handful watercress, chopped roughly,
- Make ready 63 g reduced fat feta cheese, cut into small cubes,
- Get 30 g le roule garlic soft cheese,
- Take Cracked black pepper to season
If you start with the shrimp in their shell, then keep a few heads on, just for. All Reviews for Tomato and Shrimp Pasta with Feta. Tomato and Shrimp Pasta with Feta. this link is to an external site that may or may not meet accessibility guidelines. Stir to combine, taste, and season with salt as needed.
Instructions to make Shrimp, Tomato and Feta Pasta with Watercress:
- Bring a large saucepan of salted water to the boil and begin cooking the penne pasta according to packet instructions. Four minutes before the pasta is cooked through add in the frozen shrimp to cook along with the pasta, and then a minute before the pasta has finished cooking add in 9/10ths of the chopped watercress to blanche.
- Drain off the pasta, shrimp and watercress in a collender and set aside.
- Using the pan you cooked the pasta in (now drained of all water), add the tomatoes and feta cheese and then return the pasta, shrimp and watercress mix to the saucepan too. Gently stir everything together.
- Season with a couple of cracks of black pepper and add the le roule garlic soft cheese, again stir gently until the soft cheese melts over the warm pasta and coats it evenly.
- Serve up in a shallow bowl or plate and then garnish with the remaining watercress set aside from earlier.
- 415kcals per portion.
Tomato and Shrimp Pasta with Feta. this link is to an external site that may or may not meet accessibility guidelines. Stir to combine, taste, and season with salt as needed. Directions: Warm oil in a large skillet over medium heat. Stir and bring the sauce Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
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