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Seashell Pasta With Prawns, Feta And Red Peppers

pasta, cheese, shrimp

4 cups large (1-inch) pasta shells
1 tablespoon olive oil; divided
1 pound shelled raw prawns
2 cloves garlic; crushed
2 red bell peppers; chopped
1/2 cup dry white wine; or
chicken or fish stock
1 cup crumbled feta cheese
1/3 cup chopped green onions
1/2 cup chopped fresh basil; divided
salt and pepper

Cook pasta in large amount of boiling salted water until tender; drain and return to pot. Meanwhile, heat 1 teaspoon oil in medium frypan over medium-high heat. Add prawns and sauté for 3 minutes or until pink. Remove and set aside. Add remaining 2 teaspoons oil to frypan. Add garlic and red peppers; sauté for 3 minutes. Add wine and bring to a boil; cook for 3 minutes or until reduced by half. Add cheese and stir until melted. Stir in green onions, 6 tablespoons basil and cooked prawns; heat through. Add prawn sauce to pasta and toss. Add salt and pepper to taste. Transfer to serving platter. Sprinkle with remaining basil. As soon as anyone hungry shows up, set out a tray of raw vegetables and a little bowl of Italian-style black olives and a baguette. After the pasta, serve a salad of mixed greens. Finish with a dessert of dates and cream cheese.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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