This was a favorite pasta dish served in one of the Legal Seafood Restaurants in Massachusetts. The feta cheese and Kalamata olives offer their own saltiness, so please gauge accordingly.
This was a favorite pasta dish served in one of the Legal Seafood Restaurants in Massachusetts. The feta cheese and Kalamata olives offer their own saltiness, so please gauge accordingly.
Heat 2 TBSP of the olive oil in a large nonreactive skillet.
Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
Stir in tomatoes: cook over high heat for 5 minutes.
Stir in the wine and cook 1 minute longer.
Remove from heat and scrape into a large bowl.
Stir in half of the feta cheese and set aside.
Meanwhile, Cook bowtie pasta according to package directions, al dente.
Remove from heat and drain.
In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
Add shrimp, and sauté over medium-high heat until cooked through, about 2 minutes.
Add chopped olives and the sauce.
Lower the heat and cook 1 minute.
Stir in remaining feta cheese, the butter and the freshly ground black pepper.
Toss the sauce with the pasta and garnish with remaining whole olives.
