recipe of the month

I found this month's recipe in the August (I think) issue of Better Homes & Gardens magazine. I tweaked it a little for our tastes and it has become a big favorite. Even Dave, who really doesn't like seafood that much, loves this one.

Spaghetti with Shrimp and Cherry Tomato Sauce

3/4 lb spaghetti noodles
2 tbsp olive oil
2 cloves garlic, minced or pressed
1 pint each red and yellow cherry tomatoes
dash salt and pepper
tiny pinch crushed red pepper
3/4 to 1 lb frozen shrimp, either raw or pre-cooked
6 oz feta cheese, crumbled
1 largeish handful basil

Quarter the tomatoes while shrimp thaws (save any juice from the tomatoes). When shrimp is thawed, remove any tails and cut into bite-size pieces. Put spaghetti to cooking according to package directions. While noodles cook, in a skillet saute garlic in olive oil; add tomatoes with juices, salt, pepper and crushed red pepper and cook until juicy. Once very juicy, add shrimp. Snip basil with scissors into thin slices directly into tomato mixture; stir shrimp and basil into tomato mixture and cook through. Add feta to tomatoes and shrimp and stir to slightly melt the cheese. Sauce should thicken just a little. Drain cooked spaghetti and serve with sauce. Can garnish with more feta and fresh basil if desired.

I love this meal because it uses few dishes, bursts with amazing flavors and is so quick and easy to prepare. It's also a nice change from chicken and ground beef over and over again. Hopefully you enjoy it as much as we do!