Coast Cooking

Give that shrimp and pasta a Mediterranean kick

To the cooked pasta and sautéed shrimp add black olives, sauté red or green peppers, lots of good quality olive oil and as much goat cheese as you can stand.
To the cooked pasta and sautéed shrimp add black olives, sauté red or green peppers, lots of good quality olive oil and as much goat cheese as you can stand. Special to the Sun Herald

This week I’m blogging about seafood and pasta. The recipe I share today is similar to the “scampi,” I blogged about Monday but just jacked up a bit.

There is nothing wrong about replacing the shrimp in the recipe with fish or crab meat, but just for convention sake, we will stick with wild caught Mississippi shrimp.

The scampi we made yesterday is traditionally served with long and thin pasta, such as spaghetti or linguine. Today’s version might be better with something with a bit more thump to it, so rigatoni, penne or even rotini will do.

What we are going to add to this recipe to wake it up gives it a Mediterranean slant, but it is authentic in no way to any Mediterranean tradition.

To the cooked pasta and sautéed shrimp add black olives, sauté red or green peppers, lots of good quality olive oil and as much goat cheese as you can stand.

Goat cheese is another world of itself that is incredibly diverse. Is there a country in the Mediterranean that doesn’t make a delicious goat cheese? I think not. The answer to this problem of is simple: Go forth and explore.

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