Instead of taking Rebecca Black’s advice and partyin’ partyin’ yeah fun fun fun fun, I decided to undo all my good work at hot yoga by creating a giant pasta dish on Friday night. I had a huge hunk of goats’ milk feta that needed to be eaten and some shrimp looking for a new home. A star was born.
It’s a chunky sauce, not a smooth one… you could substitute Italian sausage for shrimp, and/or also toss in some pitted kalamata olives if you want to go more Mediterranean-y (I do not think I will ever learn how to spell that word without a dictionary, by the way). The basic onion-garlic-tomato-seasoning-white wine foundation of this sauce is my go-to for pasta. So quick, so easy, so flexible.
Gettin’ down with Feta and Shrimp
In a large sauté pan, heat on medium-high:
- 1-2 tbsp olive oil (add more as needed)
- 1 tbsp butter
Let your oils get all hot and bothered, then add:
- one head garlic, diced (or just a few cloves if you’re planning on putting the moves on someone later)
- one medium red onion, diced
Once the garlic and onion have softened and maybe even browned a tad, add:
- 1 tbsp lemon juice
- 1/4 c white wine
- 2 tbsp italian seasonings
- salt and pepper to your little heart’s content
Ok, so things are getting really sexy in there by now. (I almost just ate that mixture on its own and called it a night.) Once they’ve all paired off and exchanged numbers, add in:
- 3 roma tomatoes, diced
- 2 tsp sugar
Reduce the heat to medium-low so it’s just simmering, covered. You can leave it at this stage for a while if you’re not in a rush to eat… it can only do good things for the marriage of flavours. (But if you’re starving like I was, plow ahead.) When you’re ready to chow down, boil a big pot of water, throw in craploads of salt and then add:
- pasta for two. I like short-cut extruded or shapes for a chunky sauce like this, so: penne, fusilli, rotini, etc.
When the pasta is close to being done, add to your sauce:
- as much spinach as you can hold in two hands, with the tough stems removed (I’m so precise. Basically it’s about half of one of those cello packs. You can’t really add too much or too little, unless you have no common sense.)
Once the spinach wilts, add:
- 10-14 cooked, peeled, deveined shrimp (if you’re using uncooked shrimp you’ll need to add them a bit sooner so they cook through, maybe with the spinach).
- about 1 cup goats’ milk feta, diced (or less, but I go big)
If you want firm chunks of feta, stir it up and serve immediately on top of your pasta. If you want gooey saucy melty feta heaven, then remove from heat and let sit, covered, for a few minutes. I did this by accident… but what a happy accident it was. Highly recommended.
Pour yourself a glass of that wine and enjoy… maybe with your gay best friend? Girl, do you?