EllieH, I made the Greek Pasta with Shrimp last night, very good. Next time I will make a couple of

[curious1]

changes, though. I don't much care for angel hair pasta, I think I overcook it, and was out of thin spaghetti so I had to use regular spaghetti. That was fine, but like Brooksie, we like lots of stuff, so I think there was too much pasta. I halved the recipe and was generous with the tomatoes, artichokes and spinach, but next time I'll make half the recipe with only 8-9 ounces of pasta. I brined the shrimp in 2 T. salt and a qt of water for half an hour, also added lemon zest as you suggested and we added quite a bit of extra lemon at the table. It's very similar to an artichoke/feta/pasta from Bon Appetit, but I liked the added ingredients. Thanks for sharing.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=40717

 

[ellieh]

So glad you enjoyed it

I tweaked it also by using farfale instead of spaghetti and added more tomatoes than the recipe called for. We also prefer more of the sauce in a dish so skimped a bit on the farfale to make the most of the sauce.