This recipe is easy, quick, and delicious and very, very similar to this one. The really only difference is that we used shrimp instead of scallops and maybe slightly more cheese.
1 Tbsp butter
1 pound jumbo prawns
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1 box (9 oz) frozen artichokes thawed
1/4 tsp ground oregano
1/2 tsp dried oregano
1/2 lemon’s juice
1 1/3 cup crumbled feta in brine
1 large tomato diced
2 Tbsp extra virgin cold pressed organic olive oil
1/2 pound organic angel hair pasta whole wheat
Once you got those ingredients, get on with your bad self and toss ’em together!
Add the butter to a large skillet over medium heat and stir. Once your butter is warm toss the prawns in with the garlic powder, onion powder salt and pepper. Let them cook for just a few minutes until they start to turn color, then add the artichokes, ground and dried oregano, lemon juice, feta, and tomato. Stir until the prawns are cooked through and everything is mixed. In the meantime cook pasta according to package directions, drain, and add to large bowl. Dump the skillet contents into the pasta bowl and toss with the olive oil. Serve and enjoy.
This makes about 4…or if you’re like us, 2 and a snack for tomorrow.