Basil Shrimp Penne
- 1 pound dried penne
- 1 tbsp. + 1/4 cup extra virgin olive oil
- 1 1/2 pounds large cooked tail-on shrimp, deveined and peeled
- 3 large cloves garlic, minced
- 1/2 cup grated fontinella cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh basil
- ground sea salt and fresh ground pepper
- Boil salted water in large stock pot. Add penne and cook until al dente, about 10 minutes. Meanwhile, heat 1 tbsp. olive oil in saute pan over moderate-low heat and add garlic. Saute 1 minute. Add shrimp to garlic and cook until heated through, 1-2 minutes. Roll basil leaves together and thinly slice crosswise. Drain pasta and return to pot over low heat. Add 1/4 cup olive oil, garlic/shrimp saute, fontinella, feta, and sliced basil to pasta and mix well. Add salt and pepper to taste.
- Serve warm or chilled.
penne, ubc, shrimp, garlic, fontinella cheese, feta cheese, fresh basil, ground sea salt
Taken from www.epicurious.com/recipes/member/views/basil-shrimp-penne-1200541 (may not work)