Several weeks ago I looked in the freezer, cupboard and refrigerator and declared “We have way too much food in the house”. A nice problem to have, but I really needed to see what I could make that would not require the purchase of many new ingredients. The first thing I did was to catalogue everything in my freezer, then deli and vegetable drawers in the refrigerator and lastly the pantry.
I had quite a bit of shrimp (several sizes) and some pearl onions in the freezer. The deli drawer had a tub of feta cheese that held only a cup and had about three weeks until expiration. The pantry had some wheat linguine and cans of fire roasted tomatoes.
I searched my recipes and found a perfect match: Fire Roasted Tomato and Feta Pasta with Shrimp.
A nice hearty dish.
I decided to add the pearl onions after I took the pic.
Saute up the garlic and onions.
Add the shrimp.
The tomatoes.
And pasta.
Fire Roasted Tomato and Feta Pasta with Shrimp
Prep Time: 15 Min | Cook Time: 12 Min | Makes: 4 servings
Ingredients:
- 1 pound linguine pasta
- 2 tablespoon olive oil
- 6 cloves garlic, minced
- 24 medium shrimp, peeled and deveined
- 2 (14.5 ounce) can fire roasted tomatoes
- 2 tablespoon chopped fresh basil
- salt and pepper to taste
- 1 cup crumbled feta cheese
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.
Nutritional Info:
Amount Per Serving Calories: 702 | Total Fat: 23.4g | Cholesterol: 111mg Powered by ESHA Nutrient Database
Rantings of an Amateur Chef 
Definitely one to try – looks like it tastes great!
LikeLike
Looks fantastic!
LikeLike
the best recipes i know of are those cobbled together with whatever is on hand!
LikeLike
Very nice!
LikeLike
Very nice, I love doing things like this.
LikeLike
Bloody hell that looks good.
LikeLike
I’m in the same spot right now. We have so much food in the house yet the kids (teenagers) say there is nothing to eat. I have 2 deep freezers stock with meat veggies, stock etc. I’ve put a moratorium on grocery shopping until we use what we have.
LikeLike
Looks delish!
LikeLike
Your recipe looks delicious. I have been working very hard lately to use up what I have on hand in my cooking to keep food wasting to an absolute minimum. Food blogs have been very helpful. Great post.
LikeLike
You’re food scrounging! Good idea to inventory and then use the excess. The recipe looks delicious; the only change I’d make would be to decrease the pasta to 8 oz for 4 servings.
LikeLike
Excellent recipe! I wish you would come over here and “catalogue” my pantry, freezer and refrigerator 🙂
LikeLike
This sounds delicious – I’m going to try it! I smiled as I read “we have too much food in the house” because just a few minutes ago I was talking to my friend telling her how full our freezer is and how hubby keeps on buying more food!
LikeLike
I love the way you just threw it all together. I do that all the time! Yummy.
LikeLike
That looks delicious!
LikeLike
Clever thinking. Well done on using all those ingredients with such ingenuity and creativity! Kim*
http://www.travelphotographyblog.wordpress.com
LikeLike
Too much food is a nice problem to have. I always like to have lots of food at home because in the back of my mind, I’m always thinking of all times, now would be a good time for shit to hit the fan. The worst would be if civilisation fell apart the day before shopping day.
When I’m faced with any ingredients that need to be used up, I just play “Quickfire Challenge” or Iron Chef until it’s all gone.
LikeLike
This looks delicious – I love pearl onions! … And shrimp of course 🙂
LikeLike
I actually made a very similar Greek feta pasta a few nights ago (minus the shrimp). Love the combination. Must be a summer thing.
LikeLike
Yum! I think I’m going to make this soon! Without the shrimp unfortunately… because I like it, but it does not like me.
LikeLike