Devil Shrimp in Angry Sauce with Feta
| 1 teaspoon olive oil | 1 tablespoon lemon juice |
| 24 medium shrimp (about one pound) -- peeled and deveined | 3/4 cup (3oz) crumbled feta cheese |
| 4 cups hot cooked linguini -- (about 8oz uncooked) | 3 cups Arrabbiata Sauce |
Heat the olive oil in a nonstick skillet over medium heat. Add shrimp, and sauté 3 minutes or until done. Drizzle shrimp with lemon juice, and set aside.
Place 1 cup linguine on each of 4 plates; top with 3/4 cup Arrabbiata Sauce, 6 shrimp, and 3 tablespoons cheese. Yield: 4 servings.
Arrabbiata Sauce
| 1 teaspoon olive oil | 1/2 cup dry red wine or -- 2T balsamic vinegar |
| 1 cup onion -- chopped | 1 tablespoon sugar |
| 4 cloves garlic -- minced | 1 teaspoon crushed red pepper |
| 1 tablespoon chopped fresh basil -- or 1tsp dried | 2 tablespoons lemon juice |
| 2 14.5 oz cans diced tomatoes -- undrained | 2 tablespoons chopped fresh parsley |
| 1/2 teaspoon dried Italian seasoning | 1/4 teaspoon black pepper |
Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size 1 cup).
Need a good red wine to go with your pasta? Ask a Soccer Mom.
adapted from Cooking Light Magazine.