Joyce Goldstein

Fettuccine à la Grecque

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in
top 1000The Mediterranean Kitchen
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We originally made this classic Greek dish in a ramekin with the prawns tossed in a garlic-and oregano-infused tomato sauce, topped with chunks of feta, and baked or glazed under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

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