Pasta Athena

Name: Pasta Athena
Ingredients: 1 lb favorite pasta (I usually use linguini); 1 tablespoon olive oil; 2 tablespoons butter; 4 -6 cloves garlic, sliced; 1 lb large peeled shrimp; 3/4 cup white wine; 1/3 cup cream (or half-n-half); 1 pint grape tomatoes; 1 cup pitted kalamata olive, drained; 3 -4 large handfuls Baby Spinach; 1 cup crumbled feta cheese; salt and pepper

12 ingredients

5 steps

Ingredients

1 lb favorite pasta (I usually use linguini)
1 tablespoon olive oil
2 tablespoons butter
4 -6 cloves garlic, sliced
1 lb large peeled shrimp
3/4 cup white wine
1/3 cup cream (or half-n-half)
1 pint grape tomatoes
1 cup pitted kalamata olive, drained
3 -4 large handfuls Baby Spinach
1 cup crumbled feta cheese
salt and pepper

Directions

1

In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a LARGE skillet to medium-high heat.
2

Add oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 tsps. flour before adding them to the skillet.
3

Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two.
4

Finally, mix in the strained pasta and spinach leaves. Remove from heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt!).
5

Divide onto plates and top with feta cheese.