Mediterranean Pasta Salad with Shrimp

This is one of those pantry recipes you’ll hardly need a recipe for—warm pasta, sautéed shrimp, Mediterranean flavors—and there’s dinner. Adjust quantities for your table, open the wine—and enjoy the taste of summer.

• Quickly sauté shrimp in olive oil, salt and pepper, and keep warm
• Cook pasta to taste in chicken broth and keep warm—reserve a little broth
• Add chopped fresh tomatoes to a bit of olive oil and heat until soft, then add a bit of broth and kalamata olives, and gently crush
• Add salt, pepper, oregano, grated garlic and crushed red pepper to taste
• Add cooked pasta and a bit more broth—stir and simmer to thicken sauce
• Remove to platter—top with crumbled feta cheese and chopped mint—and surround with sautéed shrimp

The Kitchen Hive