This is a fabulous meal your children can help make with you. They love crumbling the feta and throwing on the olives. I bought a whole tray for them to select which kind they like the best.
I did not add the tomatoes since they are a nightshade plant and can increase inflammation in the body. I love tomatoes but try to limit them when the dish is good enough without them. Potatoes, eggplants, and peppers are also in the night shade family.
To make, boil a package of gluten free linguine or fettuccine for 10 to 14 minutes. Run cold water over the pasta when done. Tinkyada Pasta Joy Brown Rice Pasta is very good. Make sure you stir the pasta when you place it in the water so it does not clump together.
Heat some olive oil in a skillet. Add the chopped garlic and red onions and cook until fragrant. Add the peeled and deveined shrimp and stir constantly so you do not burn the onions. Cook until the shrimp is pink. You only need a pound of shrimp but cook two and remove a pound for another easy dish. Make shrimp quesadillas or throw them on a salad.
Add the crumbled feta and olives on the pasta. I buy French Sheep Feta called Feta Valbresso. Buy the best you can since it is an important ingredient in the dish.
Pour the one pound of shrimp, onions, garlic and olive oil on the pasta. Toss and season with sea salt and pepper. Add some fresh parsley or basil if you wish.
Ultimate Cookbook- Pasta and Shrimp with Olives and Feta
Preparation time: 15 minutes Cooking time: 10 to 15 minutes
12 ounces linguine
1 small minced red onion
1 teaspoon olive oil
4 medium diced Roma tomatoes
20 large, uncooked, shelled and deveined shrimp
2 cloves minced garlic
½ cup rinsed and drained sliced olives
4 ounces crumbled feta cheese
2 tablespoons minced flat-leaf parsley
Cook pasta according to directions. In a large nonstick skillet coated with cooking spray, heat the oil and cook shrimp until pink, 2 or 3 minutes; remove to plate or bowl. In same pan, sauté garlic, onion, tomatoes and olives until softened, 4 to 6 minutes. Add half the crumbled feta cheese; sauté until melted. Add minced parsley and remaining feta to pasta and toss. Add pasta mixture to vegetable mixture and combine. Divide among 4 plates and top with shrimp. Yield: 4 servings
Per serving: 575 calories, 39 grams protein, 13 grams fat (percent calories from fat, 20), 74 grams carbohydrates, 198 milligrams cholesterol, 628 milligrams sodium.