Feta + Shrimp Bake over Angel Hair


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I just wrapped up 8 days of non-stop work. I mean, all day, all night working. Conference after endless conference. Banquet food & buffet lines galore. Though, I can’t complain. I was reminded this week how blessed I am to work and make the very small difference that I do.

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Don’t get it twisted! I am elated to be done with rubber chicken and bleak baked ziti. I desperately craved fresh ingredients and a cool glass of wine. Luckily, I have both in abundance!

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A simple din din with fresh, raw shrimp and roasted peppers & tomatoes. Combine it with your choice of carb & VOILA!

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Tonight, I count my blessings. I have a job, I have a home (temporary, but who’s counting!), the most incredible humans, and the passion and palate for food.

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My belly & my heart are happy little girls.

Time: 40 minutes (prep + cooking)

Serves: 4


  • 2 pints of grape tomatoes
  • 4 garlic cloves, diced
  • 3 tbsp. olive oil
  • 2 lb. raw shrimp, peeled + deveined
  • 1 cup roasted red bell peppers, chopped
  • 1/4 cup parsley, chopped
  • 4 oz. feta cheese
  • 2 tbsp. fresh lemon juice
  • 1 package of angel hair pasta
  • French bread
  • S+P, to taste

How to:

  • Preheat oven to 450 degrees
  • Combine tomatoes + garlic + olive oil + S+P in a baking dish
  • Roast for 15 minutes
  • Stir in shrimp + roasted bell peppers
  • Bake 12 minutes (until shrimp is pink)
  • While baking, cook pasta according to package directions
  • Toss shrimp bake with feta + parsley + lemon juice + S+P
  • Serve over pasta with additional carbs (bread)
  • Wash down with a gallon of white wine & call it a day



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