Sunday, July 21, 2013

Shrimp and Feta Cheese Salad


Shrimp and Feta Cheese Salad

Serves 6Shrimp and Feta Cheese Salad
1 pound Small Shells, Ditalini or other small pasta shape, uncooked
2 tbsp. butter
2 tbsp. flour
2 cups milk
2 medium tomatoes, chopped
1 cup cubed feta cheese
1 pound small shrimp, cooked
1 green bell pepper, chopped
1/2 cup drained black olives, pitted and sliced
1 tbsp. chopped parsley
2 cloves garlic, minced
1 tsp. oregano
1 tsp. salt
1/2 tsp. black pepper
Topping:
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp. melted butter
Prepare pasta according to package directions; drain. Melt butter in saucepan; whisk in flour. Cook until mixture is bubbly. Whisk in milk. Cook over medium-low heat for 20 minutes, stirring often. Toss together pasta, sauce and remaining ingredients except topping. Spoon mixture into a 2 1/2-quart casserole dish. Cover and bake at 350 F for 20 minutes.
While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in butter. When pasta is done, remove from oven, sprinkle topping over and serve.
ilovepasta.org

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