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Ginger Garlic Shrimp and Feta and Pasta Recipe

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This recipe for Ginger Garlic Shrimp and Feta and Pasta, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Minneapolis Star and Tribune


8 oz. pasta
1 lb. unpeeled, medium size uncooked shrimp
1/2 tsp. red pepper flakes
3 - 4 tbsp. olive oil, divided
3 tbsp. fresh ginger, grated or chopped
4 cloves of garlic, coarsely chopped
2 medium onions, coarsely chopped
4 medium tomatoes, cut into wedges
1/2 c. dry white wine
1/2 tsp. dried oregano
Salt and pepper to taste
6 oz. feta cheese, crumbled
8 large, fresh basil leaves, sliced or chopped
Freshly grated Parmesan cheese

Cook pasta according to package directions, drain and set aside. Preheat the oven to 400.
Peel and devein shrimp. Very briefly stir fry shrimp and red pepper flakes in a tablespoon or so of olive oil (no more than 2 min.). Remove from skillet and set aside.
Add 2 more tablespoons of olive oil to skillet, and gently saute ginger, garlic and onions until softened, but not browned. Add tomatoes and cook about 1 min. Stir in wine, oregano, salt and pepper and simmer, uncovered, for about 10 min. Turn off heat and add shrimp, feta cheese and the the fresh basil; stir once.
In an 8 or 9 in. square baking dish spread the pasta, then spoon the tomato shrimp mixture over the pasta and bake, uncovered, for about 10 min. Sprinkle Parmesan over pasta.




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