I’m constantly thinking about the upcoming meal. Especially on a beautiful summer day, right? Thus, my motivation for this dish.
I’m still strangely used to indoor COVID cooking. With that in mind, I’m going to cook something seasonally and pandemic – appropriate. I’m serving it on a beach patio (even if I’m only on said patio in my mind). Light and delicious, this dish is perfect for the summer mood I’ve just set. I’m eating it with a smile on my face while lounging on the beach patio.
Mood set. Now dig the main act: Baked Feta Pasta with Cherry Tomatoes, Garlic and Basil. Great right out of the oven or served cold the he next day for lunch. This will be a staple recipe on my mental beach patio this fall/winter. I’ve added tasty lemony shrimp to this ‘summer patio’ version of the dish. A delicious daydream deserves this as a meal.
Make the pasta as recipe indicates. Don’t change a thing. Well done Grilled Cheese Social.
Shrimp Ingredients and Directions:
- 2 lbs peeled and deveined shrimp (17-21 count)
- 2 tbsp olive oil
- Salt and pepper
- Lemon juice
- Fresh herbs (if you have on hand)
Drizzle shrimp with olive oil. Season with salt and pepper. Toss to coat. Add shrimp in a single layer to a sheet pan. During the last few minutes of baking the tomatoes and feta, add the shrimp to the oven and bake until shrimp turn pink and opaque (5-7 minutes). Squeeze lemon juice on top and sprinkle with whatever fresh herbs you have on hand (I prefer parsley). Top pasta with the baked shrimp.
Emily Always Cooks 