So Im not the best blogger. But that is one of my goals for the new year. To squeeze it into my hectic life and enjoy it. Because what is life if its not enjoyed? And with that I give you...
Oh Rachel Ray you are a woman after my own heart with this recipe. I kid you not if sexy were a dish this would be it. The feta and cherry tomatoes compliment each other beautifully with the combination of salty and sweet. Then you add the sweet shrimp cooked in hot chili that is balanced with velvety butter and the acid of lemon just pops at your taste buds in all the right ways. The picture does less than justice on how beautiful and satisfying this meal was.
GARLIC CHILI SHRIMP AND GREEK SPAGHETTI
adapted from Rachel Ray
1/2 cup extra virgin olive oil (EVOO), divided
6 cloves garlic, sliced or chopped, divided
2 tablespoons chili flake, divided
1 pound jumbo sweet shrimp, deveined
Sea salt and pepper and/or Rachael’s seafood seasoning
2 pints cherry tomatoes
1 1/2 tablespoons chopped oregano or 1 1/2 teaspoons dried oregano
1 cup feta cheese crumbles
1 pound bowtie pasta
1/4 cup chicken stock
1 tablespoon butter
Juice of 1 lemon
Place 1/4 cup EVOO in a shallow dish with half the garlic and the chili pepper. Add the shrimp and season with seafood seasoning; add salt and pepper if not included in the blend. Marinate and chill for 1 hour.
Bring a large pot of water to a boil for the pasta. Salt the water.
Heat a skillet with a tight-fitting lid with the remaining 1/4 cup EVOO over medium heat. Add the remaining garlic and chili; stir for 2-3 minutes. Add the cherry tomatoes and oregano; cover the pan and raise the heat a bit. Cook, shaking the pan occasionally, until the tomatoes burst, 10-12 minutes. Mash up the tomatoes a bit and add the feta; stir to combine and reduce the heat to low. Season with black pepper, to taste.
Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water just before draining.
Meanwhile, heat a skillet over medium-high heat. Add the shrimp and cook until pink and firm and brown at the edges. Douse the pan with vermouth; add the butter and melt. Add the lemon juice and turn off the heat.
Toss the pasta with the starchy cooking water and sauce for 1-2 minutes. Transfer to a platter, Top with the shrimp and the remaining sauce.