Drunken Greek Pasta
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
This sauce is so good you’ll want to drink it!
I used the veggies I had on hand for this recipe, but you could substitute your favorites instead. Feel free to use steak, chicken, or just entirely veggies in this easy-to-make dish!
Total Time: 60 mins
Servings: 6
INGREDIENTS
16oz large shrimp, peeled & deveined
8oz spaghetti
1 cup broccoli, chopped
3/4 cup white wine
1 medium tomato, diced
1/2 cup baby bella mushrooms
1/2 cup whole milk
1/4 cup feta cheese
1/4 cup parmesan cheese
4 Tbsp butter, divided
1 Tbsp lemon juice
1 Tbsp garlic, minced
1 Tbsp & 1 tsp salt, divided
1 Tbsp olive oil
2 tsp Euro Gonna Split
PREPARATION
1) In a medium mixing bowl, combine shrimp, olive oil, and Euro Gonna Split greek seasoning. Cover and refrigerate for at least 30 mins.
2) In a large pot, add 2 quarts water and 1 Tbsp salt. heat to boil. Add pasta. Cook for 7-8 mins until just underdone.
3) While pasta is cooking, heat a large skillet or dutch oven pot to med-hi. Melt 2 Tbsp butter and add garlic, broccoli, mushrooms, and a pinch of salt. Stir. Cook for 5 mins or until mushrooms start to soften.
4) Add white wine and shrimp. Scrape bits off of bottom of pan. Reduce heat to med and simmer for 6-8 mins, stirring frequently.
5) Add milk, feta, and pasta. Finish cooking pasta in shrimp pot for 6-8 mins. Turn off heat and stir in parmesan and lemon juice. Salt to taste. Serve in bowl or deep plate.
Sauce will thicken slightly as it cools.
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