Fusilli with Shrimp and Feta Cheese

 Our favorite pasta recipe book is sadly out of print; "Sicilian~American Pasta; 99 Recipes You Can't Refuse: by John Penza and Tony Corsi, 1994. We have made nearly every recipe, here is a great one! We have also made it using goat cheese for a change and it is also delish.

28 oz can of peeled plum tomatoes

12 oz feta cheese

1 tsp chopped fresh oregano

12 kalamata olives, pitted and slide (I buy slivered and used 1/3 c)

Juice of 1 large lemon

1 lb fusilli

2/3 c olive oil

4 minced garlic cloves

1 lb large shrimp, peeled deveined and cut into thirds

 

Strain the tomatoes, cut them into quarters and put the juice in a large pan. Crumble the feta cheese into the juice, smashing down any thick lumps with a fork or potato masher. Hear slowly, but don’t let it boil, stirring to homogenize the feta. When this is done, add the oregano, olives, half the lemon juice, and tomatoes. Keep warm over low heat.

 

Bring the pasta water to a boil and add the fusilli. After it has been cooking about five minutes, start the sauce below.

 

In another pan, heat the olive oil over high heat and lightly brown the garlic. Add the shrimp and stir until done, about two minutes.  Add the other half of the lemon juice, then add the tomato-olive mixture. Stir well and turn off of the heat so as not to overcook the shrimp.

 

Undercook the pasta, drain and toss with the sauce. Cover and let the pasta sit 5 minutes to absorb the excess liquid. Serve with crusty bread!