Shrimp main page

Brochettes of shrimp
Broiled jumbo shrimp
Couscous shrimp salad with saffron vinaigrette
Curried shrimp
Deep-fried shrimp
Dilled shrimp
Flambeed shrimp suedoise
Greek pasta salad with shrimps
Greek style pasta with shrimps
Jumbo shrimp Cap Ferrat
Marinated shrimp
Modern shrimp salad
Salad mignon
Shrimp and avocados
Shrimp bisque
Shrimp cocktail
Shrimp East West
Shrimp egg foo yung
Shrimp fritters
Shrimp in patty shells
Shrimp omelet soufflé
Shrimp orientale
Shrimp pastries
Shrimp quiche
Shrimp remoulade with avocado and hearts of palm
Shrimp salad roscoff
Shrimp sauce
Shrimp scampi
Shrimp tempura
Shrimp with celeriac
Shrimp with sweet red pepper and zucchini custard
Stir-fried shrimp with peas
Velouté sauce

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

GREEK STYLE PASTA WITH SHRIMP

Serves 4:

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried

12 ounces angel hair pasta or linguine

Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat.
Season to taste with salt and pepper and serve.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.