Ingredients
1 pound dried penne
1 tbsp. + ¼ cup extra virgin olive oil
1 ½ pounds large cooked tail-on shrimp, deveined and peeled
3 large cloves garlic, minced
½ cup grated fontinella cheese
½ cup crumbled feta cheese
1 cup fresh basil
ground sea salt and fresh ground pepper
Preparation
Boil salted water in large stock pot. Add penne and cook until al dente, about 10 minutes. Meanwhile, heat 1 tbsp. olive oil in sauté pan over moderate-low heat and add garlic. Saute 1 minute. Add shrimp to garlic and cook until heated through, 1-2 minutes. Roll basil leaves together and thinly slice crosswise. Drain pasta and return to pot over low heat. Add ¼ cup olive oil, garlic/shrimp sauté, fontinella, feta, and sliced basil to pasta and mix well. Add salt and pepper to taste. Serve warm or chilled.
