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Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 14 oz spaghetti
- 1 tbsp olive oil
- 1 None onion, finely chopped
- 2 cloves garlic, crushed
- 20 medium shrimp, peeled and deveined
- 2 tsp finely grated lemon peel
- 2 cans (14 oz each) diced tomatoes
- 1/2 cup fish stock or water
- 1/3 cup dry white wine
- 1/2 tsp sugar
- 7 oz feta cheese, crumbled
- 2 tbsp chopped fresh oregano leaves
Method
- Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain well.
- Meanwhile, heat the oil in a large skillet on high heat. Add the onion and garlic; saute for 2-3 mins until tender. Add the shrimp and lemon peel; cook for 1-2 mins until the shrimp are pink.
- Add the tomatoes, stock, wine and sugar and bring to a boil. Reduce the heat to low; simmer, stirring, for 3-4 mins until slightly thickened. Add the pasta and toss well. Top with feta and oregano. Serve with crusty bread.
