This is one of those made from scratch dinners that comes together in minutes. In the time it takes your pasta water to boil, you can have this made – and all in one pan! It tastes like summer in a bowl – with fresh tomatoes and basil. It’s not quite summer yet, but angel hair with shrimp and feta is exactly what I was craving when the weather turned warm. Bookmark it and come back in August when tomatoes are at their peak and you need a way to use up some of your basil.
The recipe originates in my happy place: Martha’s Vineyard (just like my other favorite pasta dish: seafood scampi). When I first saw a version of it in the Black Dog Summer on the Vineyard Cookbook, I wasn’t sure if we’d like it. But now it has become a favorite in my house, even with the kids who happily gobble up the shrimp.
- ¾ lb. shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 small or 1 large shallot, chopped
- ½ cup dry white wine
- 2 Tbsp. Extra virgin olive oil
- 4-5 vine-ripe tomatoes, coarsely chopped
- 4 oz. crumbled feta (more if you like!)
- 1 small bunch fresh basil
- Salt and pepper to taste
- ½ lb. angel hair pasta
- Bring a large pot of water to a boil
- In a large saute pan, heat the olive oil over medium-high heat. Add the shallot and cook until softened. Add the garlic and cook for about a minute. Add the shrimp and wine. Cook until the shrimp are just cooked thru and the wine has mostly reduced.
- Add the tomatoes. Continue cooking for about 5 minutes until the tomatoes are slightly cooked, but still very fresh.
- While the shrimp and tomatoes are cooking, cook pasta according to package directions.
- Add the basil leaves, tearing the larger one if you like, and crumbled feta. Stir and let cook until the feta is incorporated but still a little chunky. Add salt and pepper to taste.
- Divide pasta into pasta bowls and top with the tomato and shrimp mixture. Top with a little crumbled feta if you like.