You are not alone if there just doesn’t seem to be enough time to cook nutritious meals for your family. Culinary guru Margie Potts knows a thing or two about cooking good and cooking fast. Here, she shows you how to make Shrimp and Feta Fettuccine. This meal can be started and on the table in less than a half hour. Let's get started!
Shrimp & Feta FettuccineIngredients: 1 lb. medium size shrimp
1 lb. feta cheese, drained and coarsely crumbled
1 cup green onions or scallions (sliced)
15 oz. can garlic herb tomato sauce
1/2 cup extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
2 Tbs. fresh dill
2 Tbs. fresh basil
2 Tbs. fresh parsley
1/2 tsp. kosher salt
1/4 tsp. black pepper Steps: - Fill a large stock pot with water and bring it to a boil to cook the fettuccine. While the fettuccine is cooking, prepare the shrimp and dressing.
- You’ll need one pound of medium size shrimp for this dish. If you're in a hurry, use frozen shrimp that have already been cleaned, deveined and cooked. Then, all you have to do is thaw them out by running them under cold water. If you prefer fresh shrimp, you’ll need to simmer them in water until they’re opaque.
- In a large bowl, combine shrimp, one pound feta cheese, one cup green onions and then set aside.
- Using a large measuring cup, combine a 15 ounce can of garlic herb tomato sauce, 1/2 cup extra virgin olive oil and 1/4 cup lemon juice.
- Add some herbs. Two tablespoons fresh, chopped dill, two tablespoons fresh, chopped basil and two tablespoons fresh, chopped parsley.
- Add 1/2 teaspoon kosher salt (adds better flavor when cooking than table salt) and 1/4 teaspoon freshly cracked black pepper.
- Pour over the shrimp mixture and toss gently. Cover and allow to sit at room temperature for 15 minutes (can also make ahead, cover and refrigerate).
- Drain the fettuccine and pour the shrimp/dressing mixture over it.
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