Sunday, October 11, 2009

Marys Greek Pasta and Shrimp dish

Here is the long overdue Greek Pasta and Shrimp dish that I created years ago. It's one of my husbands favorite meals and many family members and friends have had this. It serves two, but its easy to make more for more servings. Actually this always gives us a little left overs, but not much. I don't usually measure with this recipe, so it was hard trying to figure out exacts.

2-3 large portabella mushrooms
3 tablespoons lemon juice
3 tablespoons unsalted butter
1/4 cup kalmata olives
3 tablespoons of kalmata olive juice
feta cheese
1/2 lb to 3/4 lb medium size shrimp.
salt,pepper, paprika
olive oil
1/2 lb spaghetti


*before following instructions below, start boiling water so you can throw the pasta in once the water is boiling.

1. heat butter in pan.
2. add olive oil - a few tablespoons
3. break mushrooms into bite size pieces and throw into pan.
4. add salt, pepper and paprika. if using garlic powder, add this too.
5. cook for a good 12 minutes
6. Add olives, the juice from the olives and lemon juice. Olives should be broken into pieces before measuring. You can add more too if you wish. Of course juice from real lemons would be great, but I didn't have real lemons in the house.
7. Let cook for a few minutes. If using real garlic, throw a little water in the pan and add the garlic. Actually if pan seems a little dry, add about 1/4 cup of water anyways.
8. add the shrimp. If precooked - only let cook 3 minutes. If the shrimp isn't cooked, cook for about 8 minutes. You can throw in about 1/2 tablespoon of lemon juice on the shrimp and toss some paprika over them too.
9. drain pasta. Throw pasta back into pan it was cooked in. Add an extra tablespoon or two of olive oil, extra virgin that is.
10. Add the shrimp/mushroom mixture.
11. Add lots of feta cheese - mix and enjoy

This is the basic recipe. I sometimes add spinache and have even added quartered cherry tomatoes. We love the basic recipe so I did that today.

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