Yesterday I told you about the mischief I get up to when my hubs goes out of town. Synopsis: I watch Glee, listen to cheesy 80s dance music, drink pink girlie drinks (like French Martinis) and eat feta and olives.
Here’s my favorite recipe to make when G goes away. Note that you can double, triple or quadruple this. Just increase the amounts accordingly and use bigger pots, bowls and pans (and make sure that everyone you’re cooking for likes shrimp, feta, olives and arugula!).
Shrimp, Feta and Olive Pasta on a Tangle of Arugula
Serves 1. (It’s a big serving because I’m starving by the time I get little J to bed, surf the net, read some fiction, chat on the phone, paint my toenails and then finally get around to cooking).
- 1 tbsp olive oil
- 1tsp lemon juice
- 1 cloves garlic, minced
- 1/4 tsp dried oregano leaves
- 10 small tomatoes (e.g., cherry or grape tomatoes), whole
- 5 large pitted olives (whatever kind you like. I use the big green ones with pimentos because this adds a touch of sweet pepper (the pimentos) with no extra work), in 1/8th of an inch slices
- 8 jumbo (21-30 count) shrimp, peeled and deveined, tail on or off is up to you)
For the feta:
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/4 tsp dried oregano leaves
- 1 clove garlic, minced
- 2 tbsp chopped fresh Italian parsley
- 2 tbsp chopped fresh dill (substitute the same amount of chopped green onion if you’d prefer)
- 1/4-1/2 tsp coarse black pepper
- 60 oz. feta cheese (I like the kind that comes packed in water or brine), 60 oz is a 1.5 by 1.5 inch cube or about 1/3 cup crumbled
- 3 oz. uncooked penne or rotini (whole wheat or regular), 3 oz is about 1 to 1¼ cups of uncooked penne or rotini
- 1½ cups unpacked fresh arugula
Bring a medium pot of water (covered) to the boil over high heat.
While the water comes to a boil do (a), (b) and (c). If it comes to the boil before you finish, turn the pot down to low (but keep it covered).
(b) Have a sip of your French Martini.
(c) In a small bowl combine the feta ingredients. Start with 1/4 tsp (a few grinds) of black pepper. Stir. Taste. Decide if you want to add more or not.
If you turned the pot of water down, turn it back up and return water to boil. Cook the pasta according to package instructions, except, when the pasta has reached desired tenderness, scoop out 1/4 cup water from the pot before draining. Drain the pasta and return it to the pot. Cover it to keep it warm until it is needed.
While the pasta is cooking, heat a large skillet (I use non-stick but use whatever you like for shrimp) over medium-high heat. Take the bowl of shrimp from the fridge and add the entire contents to the skillet. Ensure that you have a single layer of ingredients so that everything cooks evenly. Watch it sizzle for a minute or two, until the undersides of the shrimp are pink. Give it a good stir, making sure the the shrimp all get flipped and are pink-side-up (i.e., raw-side-down). Cook for another minute or two, until all the shrimp are pink on both sides.
Add the water that you reserved from the pasta pot to the skillet of shrimp. Stir. Add the cooked pasta and toss.
Spoon the pasta with shrimp, tomatoes and olives over the arugula. Sprinkle the herb-marinated feta on top. Enjoy while watching something like this, which makes me miss my traveling sweetheart every time (although, the pasta dish makes me wonder when he’ll be going away next).
More in my Scary Mommy Series:
Find out about arugula and get more arugula recipes at Foodista: