Campanelle with Shrimp, Tomato and Feta
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Author:
The Old World Olive Co
Ingredients
- 3 Tbsp. Garlic EVOO
- 3 Tbsp. Basil EVOO
- 1 lb. shrimp, peeled
- 16 oz. campanelle pasta
- 6 green onions, chopped
- 3 large garlic cloves, minced
- 1 pint cherry tomatoes
- 1 pint grape tomatoes
- Salt and freshly ground black pepper to taste
- 5 cups loosely packed arugula or spinach (about 7oz)
- Feta or goat cheese
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Directions
Cook pasta with a bit of Basil EVOO just until tender.
- Meanwhile, heat three Tbsp. of Garlic EVOO in a heavy skillet over high heat.
- Add green onions, garlic and all tomatoes; sauté until tomatoes begin to soften and collapse, about seven minutes.
- Sprinkle with salt and freshly ground black pepper. Drain pasta. Return to pot.
- Add tomato mixture, arugula or spinach, and three Tbsp. of Basil EVOO; toss until the arugula or spinach begins to wilt.
- Season again to taste with salt and freshly ground black pepper.
- Transfer pasta mixture to plates.
- Sauté shrimp in Basil EVOO and place on top of pasta mixture.
- Sprinkle with feta or goat cheese and serve.
