Shrimp Feta Ala Neil

• 12 oz. fresh or frozen shrimp, thawed, peeled and deveined
• 6 oz. linguine
• 1 beaten egg
• 1/2 c. Ricotta cheese
• 1/4 c. snipped parsley
• 1/8 tsp. salt
• dash of pepper
• 1 Tbsp. olive oil
• 1 Tbsp. butter
• 2 cloves minced garlic
• 1 1/2 tsp. dried basil, crushed
• 1 1/2 c. fresh mushrooms, sliced
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 1 small tomato, seeded and chopped
• 1 Tbsp. water
• 2 tsp. cornstarch
• 1/2 c. tomato sauce
• 1/2 c. shredded Mozzarella cheese
• 1/2 c. crumbled Feta cheese

1. Thaw shrimp if frozen.
2. Cook pasta and drain.
3. Combine the egg and Ricotta cheese.
4. Stir in the parsley, salt and pepper.
5. Toss the warm, cooked pasta with Ricotta mixture.
6. Turn into greased 9-inch pie plate.
7. Press onto bottom and up the sides to form a crust.
8. Set aside.

frozen shrimp, linguine, egg, ricotta cheese, parsley, salt, pepper, olive oil, butter, garlic, basil, fresh mushrooms, onion, green pepper, tomato, water, cornstarch, tomato sauce, mozzarella cheese, feta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759290 (may not work)