Categories: Pasta, Seafood, Skillet
Ingredients
- 1 Tbsp olive oil
- 6 garlic cloves, pressed
- 2 (15-ounce) cans diced tomatoes, undrained
- 1/2 cup chopped Italian parsley, divided
- 2 pounds large shrimp, peeled and deveined
- 1 cup crumbled Feta cheese
- 2 Tbsp fresh lemon juice
- fresh ground pepper to taste
- 1 pound fettucine noodles
Directions
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Put a pot of water to boil for the pasta.
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In a skillet over medium heat, heat the olive oil. Add garlic; sauté 30 seconds, being careful not to brown. Add both cans of tomatoes and half the parsley. Reduce heat and simmer for about 10 minutes. Add the shrimp and cook 5 minutes.
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Meanwhile, be cooking the pasta according to package directions. Drain and keep warm. Toss shrimp mixture together with the hot pasta, and serve. Top with the crumbled feta cheese and sprinkle with parsley, a splash of lemon juice, and pepper.