Prep time: 7 minutes
Total time: 35 minutes
Servings: 4
Ingredients
- 1 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil, divided
- 1 teaspoon crushed red pepper flakes, plus more for serving
- 1 teaspoon orange zest
- 1 cup roughly chopped basil, divided
- 1 sweet onion, thinly sliced
- 3 garlic cloves, peeled and minced
- 1 (28-oz) can crushed tomatoes
- 1/3 cup WOODHILL COTTAGE TOMATO JAM
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup water
- 1/2 pound peeled and deveined medium shrimp
- 12 ounces fettucine
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Instructions
In a medium bowl combine the feta crumbles, 2 tablespoons of the olive oil, crushed red pepper flakes, orange zest, and 1/4 cup of the basil. Set aside while the pasta sauce is prepared.
Heat remaining 2 tablespoons of olive oil in a large sauté pan over medium heat and add the onions. Cook until translucent, 6 to 8 minutes. Add the garlic and cook, stirring 1 minute. Add the Tomato Jam and cook, stirring, 1 minute until lightly caramelized. Add crushed tomatoes and water and bring to a simmer, until well combined. Simmer mixture for 10 minutes or until slightly reduced. Add salt, ground black pepper, and crushed red pepper flakes.
While the tomato mixture is simmering, bring a large pot of salted water to a boil. Add the fettucine and cook according to package directions until noodles are al dente. Drain noodles, reserving 1/2 cup of the pasta water.
Add the shrimp to the tomato mixture and cook for 2 to 3 minutes until they start to turn pink. Toss fettuccine into the tomato mixture and add up to 1/2 cup of the pasta water, if needed. Sprinkle remaining 3/4 cup basil over the pasta and serve immediately with marinated feta. Garnish with a sprinkle of extra crushed red pepper, if desired.
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