Pâtes aux crevettes, tomate & feta


  • 400 g (0,88 lbs) long dry pasta, with squid ink (optional)
  • 300 g (0,66 lbs) frozen raw peeled shrimp tails
  • 400 g (0,88 lbs) tinned crushed tomatoes
  • 10 cl dry white wine
  • 1 red onion
  • 4 garlic cloves
  • 200 g (0,44 lbs) feta
  • 1 teaspoon dried oregano
  • 1 tablespoon honey
  • olive oil
  • salt and pepper

 

Peel and finely chop the red onion. Peel and degerm the garlic cloves.

Heat a pan with a drizzle of olive oil and sauté the onion until it becomes translucent. Add the pressed garlic and the oregano and continue cooking for 1 minute. Deglaze with the white wine, mix well and let reduce.

Add the crushed tomatoes and honey, and continue cooking for 15 minutes over low heat, stirring occasionally.

Cook the pasta according to package directions less 1 minute then cool and drain.

Add the still frozen prawns* and mix well. Cover and cook for another 5 minutes. Add the pasta to the sauce and mix well.

Serve with crumbled feta.

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