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 Lee Hargitt III

Past Master WB Lee Hargitt III

I have been a member here for many years. I have made some of my best friends in life at this Lodge

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.

WB Arlie Hartman

Past Master Arlie Hartman

Where fun and fellowship is had by good men.

WB Brian Ross

Worshipful Master Brian Ross

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

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