- 5
- 20 mins
- 40 mins
4/5
(1 Votes)
Ingredients
- ~ 2 1/2 C uncooked bow-tie (farfalle) pasta (about 5 oz)
- ~ 1 lb uncooked deveined peeled medium shrimp (thawed if frozen) tail shells removed
- ~ 1 medium red bell pepper, chopped (1 C)
- ~ 3 C lightly packed fresh spinach (about 3 oz), stems removed, torn into pieces
- ~ 2 TBSP chopped fresh or 2 tsp dried basil leaves
- ~ 1/2 tsp salt
- ~ 1/3 C sliced Kalamata olives or 1 can (2 1/4 oz)sliced rip olives, drained
- ~ 1 C crumbled feta cheese (4 oz)
- ~ 2 TBSP olive or vegetable oil
Preparation
Step 1
1. In 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell papper during last 2 minutes of cooking time. Cook until pasta is tender and shrimp are pink. Drain and return to Dutch oven.
2. Add spinach, basil, salt and olives to pasta mixture; heat over medium heat until hot. Toss with cheese and oil.
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