Pasta with Shrimp and Feta Cheese Tuesday, May 8, 2007


1 lb Small Shells, uncooked
1 can cream of celery soup
1 can milk
1 cup cubed feta cheese
1 pound small shrimp, cooked
1 green bell pepper, chopped
1 small can sliced black olives, drained
1 TBSP chopped parsley
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
1/2 tsp black pepper


1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 TBSP butter, melted


Prepare pasta according to package directions; drain. Mix soup and milk. Toss together pasta, mixed soup and remaining ingredients except topping. Spoon mixture into a 2 1/2-quart casserole dish. Cover and bake at 350 F for 20 minutes. While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in butter. When pasta is done, remove from oven, sprinkle topping over and serve.

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