Penne with Shrimp, Artichokes, and Feta
- 2 cups extra virgin olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- ½ teaspoon hot red pepper flakes
- 4 garlic cloves, chopped
- 1 medium onion, chopped into ½-inch dice
- Grated zest of 1 lemon
- Kosher salt
- 3 large artichokes, trimmed, cut into quarters, chokes removed, and rubbed with a lemon half
- 1 pound medium shrimp (20 to 25), peeled and deveined
- 2 tablespoons freshly squeezed lemon juice
- ½ pound penne
- 3 tablespoons chopped fresh mint, plus 4 sprigs for garnish
- 3 tablespoons chopped fresh oregano
- 6 ounces feta, crumbled into large pieces
- Produce
- Artichokes, trimmed, cut into quarters, large (3)
- Lemon, zest of (1)
- Mint, fresh (3 tablespoons)
- Onion, medium (1)
- Oregano, dried (1 teaspoon)
- Oregano, fresh (3 tablespoons)
- Seafood
- 1 pound medium shrimp, medium (20)
- Cooking & Baking
- Coriander seeds (1 teaspoon)
- Fennel seeds (1 teaspoon)
- Garlic cloves (4)
- Kosher salt (1)
- Olive oil, extra virgin (2 cups)
- Red pepper flakes, hot (1/2 teaspoon)
- Pasta & Grains
- Penne (1/2 pound)
- Drinks
- Lemon juice, freshly squeezed (2 tablespoons)
- Dairy
- Feta (6 ounces)
Preparation
Read recipe preparation on cookstr.com
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Published October 29, 2011 (1 year ago).
5 people saved this recipe.
