Recently my Mom came up to visit. During her visit she left me with a copy of her Everyday Food by Martha Stewart. Now I thought the magazine looked a bit more like a series of ads than a real publication. However, the more I looked at it….while talking on the phone or during commercial breaks etc… the more appealing some of the quick and easy weeknight meals looked.
Here’s the one I tried (above). Its “Penne with Shrimp, Feta and Spring Vegetables”. I adpated my recipe for just using snow peas instead of snow peas plus asparagus and also nixed the mint (I don’t like mint and there was lemon called for regardless).
Coarse salt and ground pepper
12 ounces penne rigate
1 pound asparagus, trimmed, cut into 1-inch lengths
1 pound peeled and deveined frozen shrimp, thawed
8 ounces snow peas, trimmed and halved on the diagonal
3 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta (4 ounces)
1/4 cup thinly sliced fresh mint leaves
First you put a pot on the stovetop and bring the water to a boil for the penne. Next, while that’s heating up, cook the shrimp with olive oil, salt and pepper in a saute pan for about 2-3 minutes (until they turn dark pink throughout). Then add the snow peas (cut diagonally halfway) and garlic to the shrimp in the saute pan.
Once the pasta is done, drain and add olive oil, the lemon juice and the feta. Add salt and pepper to taste, and toss with the shrimp mixture to combine. Serve immediately!! Eek!
It was pretty good for a weeknight meal! I don’t ordinarily make a pasta with snow peas dish. The tastes combined nIcely here.