Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound shrimp, shelled and deveined
- Salt and black pepper, to taste
- 6-8 garlic cloves, diced
- 1/4 cup roasted red bell peppers
- 3-4 ounces Feta cheese (Imported preferred. If in a block, break it up into pieces)
- 1/4 cup Kalamata olives, more or less to your liking
- 3 tablespoons capers
- 1/4 - 1/2 teaspoon crushed red pepper, or to taste
- 2 1/2 - 3 cups heavy cream
- 1/4 cup scallions, chopped
- 10 - 16 ounces cooked penne pasta
- 3-4 tablespoons butter
- 1/4 - 1/3 cup Parmesan cheese, grated
- 1 - 2 tablespoons flat leaf parsley, fresh, chopped
- 1/3 cup tomatoes, diced
How to Make
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Step 1: Meanwhile, season shrimp with salt and pepper, to taste. Heat oil in sauté pan. Add garlic to skillet and cook until almost done.
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Step 2: Add shrimp and sauté until shrimp is almost pink (if you want to prevent your shrimp from being overcooked, you may remove each with tongs and set aside), then add peppers, feta cheese, olives, capers, and crushed red pepper, to taste. Toss until heated throughout. Add heavy cream and bring to a boil; (you may want to add the shrimp at this time) add the scallions, taste and correct seasoning if necessary.
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Step 3: Add pasta and toss to coat. Finish with butter; swirl to combine. Garnish with grated Parmesan, chopped parsley and diced tomatoes.
We hope you enjoy this recipe!
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