Michelle's Penne With Shrimp, Tomatoes, and Feta
Recipe: #9487
May 06, 2013
Categories: Shrimp, Penne Italian, Mediterranean, Low Glycemic, Italian Dinner, more
"Adapted from Michelle Marino's recipe in Cooking Pleasures magazine, June/July 2004."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (452.5 g)
- Calories 970.3
- Total Fat - 72.7 g
- Saturated Fat - 23.1 g
- Cholesterol - 250.8 mg
- Sodium - 4059.1 mg
- Total Carbohydrate - 19.2 g
- Dietary Fiber - 2.6 g
- Sugars - 3.3 g
- Protein - 59.2 g
- Calcium - 243.5 mg
- Iron - 4 mg
- Vitamin C - 8.5 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Cook penne according to package directions and set aside.
Step 2
While the penne is cooking, saute the shallots in a mixture of the olive oil and butter until the shallots soften.
Step 3
Add garlic, and heat until fragrant. Toss in the shrimp and cook until they just start to curl.
Step 4
Add tomatoes and stir until heated through.
Step 5
Season with salt and pepper and serve sauce over penne pasta, sprinkled with the chopped parsley.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, make sure to look for ones that are firm and smell fresh.
- For the feta cheese, look for one that is made with sheep's milk for an extra creamy flavor.
- Replace olive oil with avocado oil. The benefit of this substitution is that avocado oil is higher in monounsaturated fats than olive oil, so it is a healthier option. Additionally, avocado oil has a higher smoke point than olive oil, so it can be cooked at higher temperatures.
- Replace feta cheese with goat cheese. The benefit of this substitution is that goat cheese is lower in fat and calories than feta cheese, making it a healthier option. Additionally, goat cheese has a more delicate flavor than feta cheese, so it can provide a more subtle flavor to the dish.
Vegetarian Version Omit the shrimp and substitute 1/2 cup of cooked lentils for the shrimp. Add the lentils to the shallot and garlic mixture and heat until heated through. Follow the remaining instructions as listed.
Mediterranean Quinoa Salad with Spinach, Feta, and Pine Nuts
RECOMMENDED DISH DESCRIPTION: This Mediterranean quinoa salad with spinach, feta, and pine nuts is the perfect accompaniment to Michelle's Penne with Shrimp, Tomatoes, and Feta. The feta cheese in both dishes pairs nicely, while the crunchy pine nuts add a delicious texture to the quinoa salad. It's also a great way to add more vegetables to the meal.
Grilled Asparagus with Lemon and Parmesan: This simple grilled asparagus dish is the perfect complement to the Mediterranean Quinoa Salad. The bright lemon flavor pairs nicely with the feta cheese in both dishes, while the Parmesan adds a delicious nutty flavor. It's also a great way to add more vegetables to the meal.
FAQ
Q: What kind of pasta is best for this recipe?
A: Low-carb penne is best for this recipe. I recommend Dreamfield's Low Glycemic penne.
Q: How long should I cook the pasta?
A: Cook the pasta for 8-10 minutes, or until it is al dente. If you prefer softer pasta, cook for an additional 2-3 minutes.
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Fun facts:
Fun Fact 1: Michelle Marino is a renowned chef and restaurateur from New York City. Her signature dish, Penne with Shrimp, Tomatoes, and Feta, was featured in the June/July 2004 issue of Cooking Pleasures magazine.
Fun Fact 2: The Italian Parsley used in this recipe is believed to have been brought to Italy by the ancient Romans. It is now a common ingredient in many Italian dishes and is often referred to as the “king of herbs”.