Penne With Shrimp, Feta and Olives

 

Makes: 4 servings

Prep 15 mins Cook 20 mins

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Ingredients

• 1 cup of penne pasta
• 300 grams medium shrimp (about 13 to 15), peeled and deveined, tails removed
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 garlic clove, thinly sliced
• 1/2 medium onion, thinly sliced
• 1/2 medium head fennel, quartered, cored and thinly sliced
• 1/4 cup white wine
• 1 can crushed tomatoes
• 1/4 cup roughly chopped pitted green olives
• 1/4 cup feta, crumbled
• 2 tablespoons fresh oregano

Directions

1. Cook penne according to package directions, reserving 1 cup pasta water; drain.
2. Meanwhile, pat shrimp dry and season with salt and pepper to taste. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook until pink in the middle, about 3 minutes. Transfer shrimp to a plate and set aside.
3. Return skillet to stove and heat remaining oil over medium heat. Add garlic, onion and fennel; season with salt and pepper to taste; and cook until golden brown, about 5 minutes. Stir in wine, scraping the bottom of skillet. Stir in tomatoes and simmer 5 minutes. Stir in olives, shrimp and penne, adding reserved pasta water as needed to loosen sauce. Sprinkle with feta and oregano

Singapore noodles

Get your chopsticks into these aromatic noodles packed with prawns and flavour.

Preparation Time

20 - 50 minutes

Cooking Time

10 minutes

Ingredients (serves 6)

• 300g peeled green prawns
• 300g chicken breast fillets, thinly sliced
• 1 tbs Chinese rice wine
• 60ml (1/4 cup) light soy sauce
• 1 tbs grated fresh ginger
• 250g dried rice vermicelli noodles
• 60ml (1/4 cup) vegetable oil
• 1 tbs curry powder
• 1 red capsicum, halved, deseeded, thinly sliced
• 6 green shallots, ends trimmed, thinly sliced diagonally
• 60ml (1/4 cup) chicken stock
• Fresh coriander sprigs, to serve

Method

1. Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.
3. Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.
4. Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens. Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.

Notes

• You can prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3, 10 minutes before serving.