Pasta Anastasio -

Pasta Anastasio

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By Afton Spriggs By Afton Spriggs

Pasta Anastasio
Half pound cooked linguine
4oz extra virgin olive oil
Tsp cumin, 2 tblsp chopped garlic
Pinch of oregano, basil and salt
1/3 cup of each: sliced black olives, sundried tomatoes and artichoke hearts
6 to 8 ounces peeled and deveined shrimp
Crumbled feta for topping

Combine oil spices and garlic in sauté pan over med-high heat. Add shrimp and veggies. Cook until shrimp are done. Toss with linguine and top with crumbled feta. Enjoy

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