We stumbled upon this tasty combination of ingredients while looking for something cool, yet protein-packed, to make for dinner. It is August, after all. Not exactly a time for split pea soup or chili.
Some of these ingredients can be swapped for things you may have on hand. But a few may require some grocery shopping. (We don't know about you, but generally there isn't a pound of shrimp waiting in our fridge--though we do have chicken, which is a possible substitute.)
If you can swing it, give this one a try. It's light and healthy, with a nice contrast between creamy feta, firm tomatoes and the snap of green onions.
Rating: Truly half-assed (simple, but not ridiculously so)
Here's what you need and how you do it
1 pound shrimp, cooked, de-veined, all crunchy bits removed
1/2 pound feta cheese (could also use mozzarella)
5-6 green onions, chopped
4 Tablespoons fresh basil, chopped (If you don't have basil, flat leaf parsley would be nice too)
2 roma tomatoes, chopped
1/2 to 3/4 pound pasta
Italian salad dressing or juice from half a lemon and 1/3 cup olive oil combined
1 teaspoon salt
Freshly ground black pepper
1 Tablespoon oregano
Boil pasta according to package directions. Combine shrimp, feta, green onions, basil, tomatoes, salt, pepper, oregano and Italian dressing. If you have time to let the mixture stand at room temperature for an hour or so before serving, the shrimp will soak up some of the herbs and oils.
Add pasta to shrimp mixture and toss to coat.
For a printable version of this recipe, click here.