Greek Shrimp with Pasta

1/4 c olive oil 1/2 t oregano
1 T garlic, minced or crushed 1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes 1/2 t red pepper flakes
1/3 c dry white wine 1/2 lbs rigatoni (raw)
salt and pepper 1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)

Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.

Jane T. Waddell

Shrimp and Pasta Salad

Salad made with angel hair pasta, shrimp, bell peppers, and more.

• 14 ounces angel hair pasta
• 1 bunch green onions, sliced (4 to 8)
• 1 (about 4 ounces) can sliced black olives
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 pound cooked and peeled shrimp
• 2 chicken breast halves, grilled and coarsely chopped


• Dressing:
• 3/4 teaspoon dried leaf oregano
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic powder
• dash salt
• 2 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 1/2 cup olive oil

Preparation: Boil angel hair pasta according to package directions; drain and let cool. Add green onions, bell peppers, black olives, shrimp and chopped chicken. Mix dressing ingredients; pour over salad. Refrigerate, and serve cold.

Make this salad a day ahead. Serve on romaine lettuce leaves with sliced avocado or melon on the side.

Shrimp salad serves 10 to 12.

Shrimp With Pasta

Pasta with shrimp and garlic.

• 1/2 lb angel hair pasta
• 2 TB butter
• 2 TB olive oil
• 2 garlic cloves, minced
• 12 med shrimp - cleaned
• pinch salt
• pinch pepper
• 1 1/2 TB parsley
• 1/6 cup Parmesan cheese

Cook spaghetti per package directions. Meanwhile, heat butter and olive oil over medium heat. Add garlic, cook until golden. Discard garlic. In garlic oil, add shrimp, salt, pepper, 1 TB parsley. Cook over medium heat until shrimp turn pink. Remove saucepan from heat. Toss with drained spaghetti, Parmesan and remaining parsley. Serve immediately with garlic cheese bread. Serves 2. Original recipe by Tonya.