Mom’s Greek Shrimp

Photo Credit: Sarah Dooley Photography

By Sarah Dooley

1 lb large shrimp, peeled and deveined

Zest of 1 lemon

1 tbs butter

1 tbs olive oil

1 clove garlic, minced

1 C scallions, chopped

3 large tomatoes, peeled, seeded, cut in wedges

1 tsp oregano

Salt/pepper

1 lb feta cheese, crumbled

3/4 C sherry

Angel hair pasta

Dry shrimp. Sprinkle with oregano, salt, pepper, and lemon zest. Set aside.

Melt butter at medium high in a large skillet. Add garlic, scallions, and tomatoes. Add shrimp and cook until pink. Add feta and sherry. Bring to a boil and cook 3 minutes until cheese melts. Serve over ang hair pasta.