Greek Shrimp Lasagna Toss Recipes

LINDA'S GREEK PASTA WITH SHRIMP

Steps:

• Heat oil in a lg. pan over med-high heat.
• Add garlic, and saute 30 secs.
• Add shrimp and spinach, and saute until almost cooked through, about 2 minutes
• Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
• Season with salt and pepper.
• Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
• Transfer pasta to a lg. bowl.
• Add shrimp mixture to pasta just before serving, and toss to coat.
• Add more lemon juice, to taste.
• Add salt and pepper, if needed, and plate onto a pretty serving dish.
• Chop parsley, and sprinkle over dish.
• Garnish with a few sprigs of parsley on top, and serve.

GREEK SHRIMP DISH FROM SANTORINI

Steps:

• Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
• Preheat oven to 250 degrees F (120 degrees C).
• Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

GREEK GODDESS SHRIMP SALAD

Steps:

• Cook pasta al dente according to package instructions. Rinse, drain and set aside.
• In a large nonstick skillet coated with olive oil spray, add the shrimp and garlic and cook until the shrimp turns salmon-colored. Remove from heat and allow to cool.
• In a large bowl, combine the pasta, cooled shrimp, olives, artichoke hearts and tomatoes.
• Season with salt and pepper. In a small bowl, whisk together oil, zest, juice, vinegar and parsley. Pour over shrimp mixture. Toss thoroughly to coat. Add the crumbled feta and gently toss.
• Serve it up Suzy-Style:
• For an outing or picnic, I like to make this seem like gourmet takeout so I put it in small aluminum containers with clear lids. You can get them at the store or from restaurant supply companies online. I place it in and put cute labels on the clear top and write the name of the recipe on it.

LASAGNA TOSS

Steps:

• Preheat oven to 350°. In a large skillet, brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove 1 cup meat sauce; set aside. Stir noodles into the remaining sauce. Place half of the noodle mixture in a greased 2-qt. baking dish. Cover with cottage cheese and 1 cup mozzarella cheese. , Add remaining noodle mixture; top with reserved meat sauce and remaining 1 cup mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake for 20-25 minutes. Let stand 5 minutes before serving. If desired, sprinkle with basil.

GREEK SHRIMP ORZO

Steps:

• Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

GREEK SHRIMP LASAGNA TOSS

Steps:

• Heat large covered saucepot of water to boiling over high heat.
• Add pasta and cook until just tender, about 2 minutes longer than label directs.
• Meanwhile, in heavy skillet, heat oil over medium heat until hot.
• Add onion and cook 5-7 minutes or until tender and lightly browned.
• Stir in spaghetti sauce, crushed red pepper, and oregano; heat to boiling over high heat, Reduce heat to medium and cook about 5 minutes to heat thoroughly.
• Stir in shrimp, and cook 3-4 minutes or until shrimp turn pink.
• Remove skillet from heat; stir in chopped parsley; add 1/2 cup crumbled feta.
• Drain pasta; return to saucepot.
• Add shrimp mixture to pasta in saucepot and toss to coat.
• Spoon pasta mixture into large serving bowl; sprinkle with additional feta if desired.