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Chef with red wine glass


Serves 4 - 6
This very sophisticated but light pasta dish is delightful to see with crusty bread and a light green salad for a very special summertime meal.


1 cup olive oil
4 green onions, finely chopped
1 green bell pepper, seeded and finely chopped
1 t. hot pepper flakes
1 T. fresh oregano, finely chopped or 1 t. dried
½ cup Italian parsley, finely chopped
Salt and freshly ground black pepper
1 pound medium shrimp, peeled and deveined
4 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped
1 T. tomato paste
½ cup white wine
1 pound penne pasta
½ pound feta cheese, crumbled

Warm oil in a large skillet over medium heat. Add green onions and cook, stirring, until transparent, about 5 minutes. Add peppers, hot pepper flakes, oregano, and parsley. Salt and pepper to taste and cook, stirring, until peppers are soft.

Reduce heat to medium low. Add shrimp and cook until they are no longer pink. Add the tomatoes and cook until they release their juices. Add white wine and tomato paste and cook for about 20 minutes. Set aside and keep warm in oven.

Bring 5 quarts of water to a boil. Add pasta and 1 t. salt. Stir and cook until firm to the bite about 8 to 10 minutes.

Drain the pasta and toss with the sauce. Sprinkle feta cheese over top. Serve immediately.

Florida Tomato Commission

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