Fettuccine à la Grecque

Name: Fettuccine à la Grecque
Yield: Serves 2
Cuisine: Greece
Ingredients: ¾ pound medium shrimp, shelled and deveined; 6 ounces fresh fettuccine or dried linguine; freshly ground pepper; 4 tablespoons olive oil; 6 ounces feta cheese, cut into walnut-sized chunks; 3 tablespoons chopped fresh parsley (optional); Salt

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We originally made this classic Greek dish in a ramekin with the prawns tossed in a garlic-and oregano-infused tomato sauce, topped with chunks of feta, and baked or glazed under the broiler. To fill out the meal, we served it with pasta. It didn’t take long to go from with pasta to a pasta.

Ingredients

Salt
6 ounces fresh fettuccine or dried linguine
4 tablespoons olive oil

Europe
Greece
Pescatarian
Mediterranean
Pasta

Method

Heat a large pot of salted water to boiling. Add the pasta and cook until al dente

Meanwhile, heat the olive oil in a large sauté pan or skillet over high heat. Add the shrimp and sear about a minute on each side. Remove the shrimp with a slotted spoon. Add the pizzaiola sauce to the pan and simmer a minute or two. Stir the shrimp into the sauce and season to taste with pepper. D