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ATHENS PASTA

 

1 tbsp Extra Virgin Olive Oil

Salt & Pepper

5 oz small Shrimp

1 tbsp diced Roasted Red Peppers

1 oz Feta cheese

5-6 Kalamata Olives

1 tbsp Capers, rinsed

1 tbsp diced Green Onions

1/8 tsp Crushed Red Pepper

1 cup Heavy Cream

7 oz cooked Penne Pasta

1 tbsp Butter

1 tbsp Parmesan cheese, grated

1 tsp fresh flat leaf Parsley, chopped

1-2 tbsp diced Tomato

 

Heat oil in sauté pan. Season pan with salt & pepper. Sauté shrimp until pink, then add peppers, feta cheese, olives, capers, onions, and crushed red pepper. Toss until heated throughout. Add heavy cream and toss. Add pasta and toss to coat. Finish with butter; toss to combine. Garnish with grated Parmesan, chopped parsley and diced tomatoes. Makes 1 serving

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com