Greek Inspired Shrimp with Pasta

Greek-inspired shrimp, feta cheese and pasta come together with a chunky herb-infused tomato sauce.

Ingredients

olive oil, for sauteeing

1 small onion, diced

4 cloves garlic, minced

1 + 1/2 teaspoons dried oregano, crushed between fingertips

1/2 teaspoond dried thyme

1/2 teaspoon sweet paprika

coarse salt and fresh black pepper

2 cans (28 ounces total) petite diced tomatoes w/ juices

8 ounces penne pasta or similar medium-sized pasta

1 pound medium - large uncooked shrimp, cleaned and tails off

1 cup block-style feta cheese, crumbled

1 tablespoon fresh chopped parsley

extra-virgin olive oil, for drizzling over top

Instructions

1. In a large deep-sided skillet heat 2 - 3 tablespoons oil over medium-low heat and add onion, garlic, oregano, thyme, paprika and season well with salt and pepper. Cook, stirring often 5 - 6 minutes.
2. Add the tomatoes with their juices and about a teaspoon of coarse salt (or 1/2 teaspoon of table salt) and bring to a simmer. Cook 20 - 25 minutes, stirring often and tasting halfway through and adding more seasoning to taste as needed. If the tomatoes seem highly acidic you can add a pinch of sugar.
3. Meanwhile cook the penne according to package directions in plenty of salted water.
4. After about 25 minutes stir the shrimp into the tomatoes and cook until they begin to curl up.
5. Remove from heat and mix in the feta, parsley and drained pasta.
6. Serve hot or warm drizzled with extra-virgin olive oil.