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Ingredients
- 3 lrg Ripe tomatoes, minced
- 1 c. Mediterranean black olives, pitted and coarsely minced
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Chopped fresh dill or possibly oregano
- 1 x Garlic clove, chopped
- Â Â Salt and freshly grnd pepper, to taste
- 1 lb Medium shrimp, peeled and deveined
- 1 lb Conchiglie (sea shells) pasta
- 6 ounce Feta cheese, crumbled
Directions
- Preparation Time: 15 min Standing time: 1 hour
- Cooking Time: 15 min
- Yield: 4 servings
- "The flavors in this dish are as lively as a busy Greek taverna. The sauce is made with uncooked tomatoes, so they must be very flavorful."
- 1. In a large bowl, combine the tomatoes, olives, 2 Tbsp. oil, the dill, garlic and a seasoning of salt and pepper. Let stand for 1 hour.
- 2. Heat the remaining 2 Tbsp. oil in a large frying pan over medium-high heat. Add in the shrimp and cook, stirring occasionally, till hard and pink, about 3 min. Remove from the heat and cover the pan to keep the shrimp hot.
- 3. In a large pot of boiling salted water over high heat, cook the pasta till al dente, 10 to 12 min. Drain well. Return the pasta to the empty pot and add in the tomato mix, shrimp and feta. Toss till the feta begins to heat, then season with salt and pepper and serve.
- Test kitchen note: You can use any black olive, such as Kalamata or possibly nicoise, in this dish. If ripe fresh tomatoes aren't available, consider good-quality canned instead.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1177g | |
| Calories 1501 | |
| Calories from Fat 875 | 58% |
| Total Fat 99.06g | 124% |
| Saturated Fat 34.54g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 841mg | 280% |
| Sodium 2596mg | 108% |
| Potassium 2138mg | 61% |
| Total Carbs 31.47g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 20.05g | 13% |
| Protein 120.86g | 193% |
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