Mediterranean Pasta

Mediterranean Pasta

Servings 4 people

Ingredients
  

  • 1 cup penne pasta
  • 8 oz. smoked sausage – thinly sliced
  • 8 oz. large shrimp remove tails peel and de-vain, 16
  • ¾ cup chopped onion
  • 1 clove garlic minced
  • ½ cup sundried tomatoes
  • 2 tablespoons extra virgin olive oil
  • tablespoon butter
  • 4 tablespoons sliced black olives
  • ½ cup sliced scallions
  • ½ cup feta cheese
  • ½ cup toasted pine nuts
  • 1 teaspoon paprika

Instructions
 

  • Bring 6 cups of salted water to boil and add in penne … cook for 8 ½ minutes.
  • Heat a 5 qt. Dutch oven to medium-high heat … add 1 ½ tablespoons of olive oil and 1 ½ tablespoons of butter.
  • Season shrimp with salt, pepper paprika, then add to the Dutch oven and cook 2-3 minutes a side. Remove shrimp from pan and set aside.
  • Add sausage to pan and brown (approximately 3-4 minutes a side)
  • Add in onion, garlic and sundried tomatoes cook for 3 minutes, or until onions become translucent.
  • Drain pasta (keeping ½ cup of the starchy water)
  • Add pasta and starchy water to Dutch oven … use spatula to scrape the bottom of pan.
  • Add shrimp back into Dutch oven and fold in black olives

Notes

Serve in bowls
Drizzle with EVOO, Garnish with feta cheese, scallions and pine nuts.
Buon appetito!

Author:

WB Jacob Mann

WB Jacob Mann

Past Master WB Jacob Mann

Broad Ripple Lodge taught me how quickly men can become close friends, and form lifelong bonds. I feel I’ve known many of my fellow masons for a much longer time than I have actually been involved.

Bro Steve Mayflower

Bro Steve Mayflower

I came to Masonry as a way to meet some new friends. But in a short time, my new Brothers and the Lodge became a very important part of my life. The men I admire the most are my Masonic Brothers.

WB Michael Walkup

Past Master WB Michael Walkup

I came to the lodge because I was looking for answers and found a family.

WB Brian Ross

Worshipful Master Brian Ross

An excellent place to find some good and true life long friends.

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