Gulf Shrimp Pasta
EQUIPMENT NEEDED
Pasta pot
Collander
Medium sauté pan
Spoon
INGREDIENTS
2 tablespoons olive oil
1 cup cooked farfalle pasta
1 garlic clove, chopped
4 gulf shrimp, peeled and deveined
1 tablespoon chopped parsley
1 tablespoon chopped basil
Himalayan sea salt to taste
2oz feta cheese
6 cherry tomatoes, halved
4 tablespoons chimichurri sauce
4 tablespoons white wine
4 tablespoons butter
INSTRUCTIONS
In a pot, boil water with Himalayan Sea salt and cook the pasta until tender and cooked. Drain and reserve.
In sauté pan, heat oil over medium heat and cook garlic clove, and tomato halves.
Season shrimp with Himalayan Sea Salt, add shrimp to the pan and sauté.
Deglaze the pan with white wine and herbs.
Whirl in butter and chimichurri sauce. Add pasta and heat the contents of the pan.
To serve, place the ingredients from the sauté pan in the center of a bowl. Top with shrimp and then feta cheese. Serve hot.
