not just pasta sauce

Posted on: Wednesday, July 17, 2019

As writers for Edible Boston, Kara and I are fortunate to sample all kinds of local, artisan treats. In the recent Summer Issue, we featured two of our passionate foodie friends, Catherine Smart and Jacqueline Smith Grady who have developed a recipe for a delicious and incredibly versatile tomato sauce with not just co.The sauce has instantly become a pantry staple for me.

Last week, I had a couple friends over for an impromptu summer dinner. With not just pasta sauce, all I needed was a handful of additional ingredients for a one-dish wonder that was ready in minutes. The tangy sauce packed with flavor and a bit of sweetness melded perfectly with the juicy shrimp, salty feta, and briney punch from the olives. With a glass of crisp rosé in one had, I poured the tomato dish over my favorite summer pasta shape, orzo with a sprinkle of fresh dill from my urban garden. To go with the casual dinner and balmy evening, I carried the dish as is onto my deck and served family style. 

Mediterranean Shrimp with Feta and Kalamata Olives over Orzo
8 oz orzo
2 shallots, finely chopped
2 garlic cloves, minced
1 jar (16 oz) not just pasta sauce (
1 lb extra large shrimp, peeled and deveined
1/2 c kalamata pitted olives, halved
6 oz (about 1/2 c crumbled) feta cheese
1/4 c fresh dill, coarsely chopped
Salt and pepper throughout

Bring a large pot of salted water to a boil over medium-high heat. Cook the orzo according to the package directions. Drain and return the orzo to the pot, and stir in 2 T EVOO.

While the orzo is cooking, heat the remaining 3 T EVOO over medium heat. Add the shallots and cook for about 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the shrimp, season with salt and pepper, and cook for 1 more minute, continuing to stir. If you like a bit of heat, feel free to add a 1/4 t of red pepper flakes at this point. 

Pour in the not just co. sauce, reduce the heat to medium-low and cook for about 5 minutes. Toss in the kalamata olives and stir for 1 more minute.

To serve, pour the orzo onto a large platter or into individual dishes and top with the tomato shrimp, crumbled feta, chopped fresh dill, and a final drizzle of EVOO.

Serves 4.

Can’t wait to grab another jar to whip up a quick shakshuka, lasagna, enchiladas - the easy, one-dish possibilities are endless! 


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