Photograph by T. Mike Fletcher
Serves: 4
¼ pound penne or fusilli pasta
½ pound cherry tomatoes
2 tablespoons olive oil
1 large garlic clove, minced
1/3 cup white wine
½ pound shrimp (31 to 35 count works well here)
2 tablespoons lemon juice
Zest of 1 small lemon
¼ to 1/3 teaspoon hot pepper flakes
¼ cup chopped fresh parsley, oregano, basil, dill or a combination
2 ounces feta cheese
Salt a large pot of water and bring to a boil. Add the pasta and cook for 8 to 12 minutes, depending upon the pasta.
Cut the tops off the tomatoes and cut them in half. Heat the oil until hot in a sauté pan and add the tomatoes and garlic. Cook for 3 to 4 minutes until they are soft. Add the white wine, cooking until it is almost evaporated. Add the shrimp cook for 4 to 5 minutes until cooked through, stirring often. Add the lemon juice, lemon zest, pepper flakes and herbs.
Drain the pasta, reserving about ½ cup pasta water. Add the pasta to the sauce and heat through. If the sauce appears too dry, add pasta water a little at a time. Crumble up the feta and add to the dish just before serving.
Note: This is a base recipe, which you can personalize as you please. If you like artichokes, zuchini, yellow squash, olives, etc. add them. Anything goes here. If adding additional ingredients that need to be cooked (such as zucchini), add them with the tomatoes. Cooked ingredients such as jarred artichokes or olives should be added with the shrimp to warm through.
By Helen Fletcher, The Ardent Cook
