Kitchen Beautician #2

I think that what we put in our bodies should be just as attractive as what we put on our bodies. Lovers of life can all ascertain that food can fuel the senses and the soul the way no other daily activity can. This recipe was developed when I had an extra half pound of feta after making my Grandma's spanikopeta. I add some of my favorite pantry staples and this was the result. Food should be like your beauty routine- elegant, easy, and beautiful. This dish fits that bill.

Shrimp with Sun-dried Tomatoes and Feta

1 lb medium shrimp (21-25 count)

½ lb high quality feta

½ cup sun-dried tomatoes in olive oil

2 garlic cloves

2 tbs extra virgin olive oil

2 tbs butter

2 roma tomatoes

1 pound penne

Rinse shrimp and remove tail and shell. Remove vein and allow drip-drying in strainer. Chop sun-dried tomatoes and garlic, toss with shrimp in bowl and season with salt. Allow shrimp to marinate for at least an hour in the refrigerator. In the meantime, get a pot of salted water boiling for your penne and cook pasta to al dente. Seed and chop roma tomatoes. Add butter to a large skillet and sauté roma tomatoes for a minute, then add shrimp with marinade. Sauté shrimp until just pink and cooked through. Cut feta into small chunks. Drain pasta and toss with shrimp mixture and feta. Serve in large pasta bowls.