Homegrown Veggies = Shrimp and Feta Pasta

With tomatoes ripening in the garden, I pulled out my husband's favorite recipe, Shrimp and Feta Pasta.

Here's the cast of characters...

Mostaccoili noodles, olive oil, basil, parsley, garlic, salt, pepper, tomatoes, green onions, shrimp and feta cheese.

My favorite part comes after simmering the sauce ingredients, tossing it all together and eating it!

This is not a great food picture... When I'm not as pressed for time, I throw in some chopped tomatoes and onions at the very end to enliven the color combo. I'll just ask you to take a leap of faith and try this recipe for yourself.

A note: the green onions, tomatoes, parsley and corn were all from the garden. Can you believe that??? I'm still trying.

Shrimp and Feta Pasta

1 1/2 lbs. medium shrimp, peeled and deveined
A sprinkling of lemon juice
6-8 green onions, chopped
1 clove garlic, peeled and minced
A smattering of olive oil
3-4 ripe tomotoes, chopped (peeled if you like)
1/2 cup or so of white wine
2 teas. chopped fresh basil (1 teas. dried)
2 tblsp. chopped fresh parsley
1 teas. salt
A dash of pepper
1 cup cubed feta cheese (cubed, not crumbled, I buy a block and cut it up)
1 12 oz. package Mostoccioli or Penne Rigate noodles

Wash and pat shrimp dry and sprinkle with lemon juice.

Start the pasta cooking and cook according to directions for al dente or just tender.

Circle a pan once or twice with olive oil and saute the onions and garlic until tender...a couple of minutes. Add tomatoes, wine, basil, half of the parsley, salt and pepper. Lower heat and simmer about 15 minutes until sauce thickens slightly.

Stir in shrimp and lemon juice. *I sometimes add some reserved tomato and onion at this point for more dazzling color. Cook over medium heat until shrimp turns pink and is slightly firm, about 4 minutes. Remove from heat. Add cheese and sprinkle with remaining parsley. Toss shrimp mixture with noodles and serve! De-lish!