Monday, May 16, 2005

Pasta with Seafood, Sundried Tomatoes, and Feta Cheese

Who says pasta needs to have sauce? Not I!

Remember this? Well, today's recipe is a variation and it's just as easy and tasty. With one day to go before I head off into the great wide world, where, remember, my blogging may be irregular, I present to you Pasta with Seafood, Sundried Tomatoes, and Feta Cheese. Enjoy!

You will need:
Pasta - as much as you need or want
Shrimp - large, shelled and deveined - as many as you like (or other shellfish - clams, mussles, squid, etc.)
Salmon filet - an equivalent amount to your shrimp
Some oil-packed sundried tomatoes, finely chopped
Fresh Italian flat-leaf parsley, finely chopped
One or two green onions, finely sliced
Good quality olive oil, salt & pepper
Feta cheese, crumbled

Season your salmon with some olive oil, salt & pepper. Bake in the oven at 400F until cooked through. Remove from oven and take a fork to it, chunking in up. Cook your pasta & shell your shrimp. When the pasta is nearly al dente (with a bit of bite to it), put in the raw shrimp and continue to cook until the shrimp are pink. Drain the whole thing and return it to the pot. Drizzle some olive oil over and season with salt & pepper, giving it a good stir. Add the onions, sundried tomatoes, salmon, parsley, and feta. Stir together and serve, garnished with a little parmesan cheese (and remember to spend the cash and get the real stuff, eh?).

Easy enough for you?

Notes to the readership.

- Italian flat leaf parsley is lovely stuff, with a more distinct flavour than the curly parsley. It looks a lot like cilantro, so make sure you know what you're buying.
- You can use any pasta you like or have in your pantry. I have used penne and spaghettini and both work well.
- I know shrimp are expensive, but the less expensive frozen shrimp are just fine. You can often find them "zipperback", which means they've made a slit in the back to remove the vein, and it is so worth it get these as opposed to fresh shrimp, because deveining shrimp can be a time-consuming and annoying task.
- If you're not fond of salmon, omit it, or use a fish you do like. You might get a good result with tinned salmon, too, though it tends to be a bit mushy.
- Seasoning the water you boil your pasta in very well with salt is something I've just recently started doing, and I recommend you do, too. It makes a huge difference! Add enough salt so the water tastes salty.

Questions? Comments? You know the deal!

Ta ta for now! Be well and eat well everyone! I shall return, never fear!


tshsmom said...

I make my own sun-dried tomatoes and this looks like another excellent recipe for them!

Wandering Coyote said... must tell me how you do that!

tshsmom said...

When we started growing our own tomatoes, I had to come up with a space efficient way to preserve them. The solution; a food dehydrator. We found that the dried tomatoes had a much better flavor than just freezing them. Later on I discovered that this was actually a gourmet food and I started experimenting with my dried tomatoes, as is, instead of rehydrating them. Previously, I'd only used them in soups, spaghetti sauce etc.

greatwhitebear said...

wc....recipe sounds great. I have a friend who bought one of those Ronco food dehydrators off an infomercial a few years ago. It works fabulously. He dries fruit and veggies (he has a 10 acre mini farm), and makes terrific jerky with it.

Ann said...

Hi! Today's my first visit to your site, and I think it's great. And, after reading your profile--I must say that we have a lot in common. I'll come back and visit often.

Please come and visit my foodblog when you have a chance:

Ann @ Warm Butter Review


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