This is a quick and easy 25-minute meal! Great if you’re eating on the fly or have to get back out to the fishing grounds!
By Chef Tristin Papenfuse
Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 4
INGREDIENTS:
8 oz Whole Wheat Spaghetti (or whatever pasta you have on hand)
2 tsp. Extra Virgin Olive Oil
1 c. Bell Peppers (green, yellow, orange, red)
3 cloves Garlic – minced
1 can Diced Tomatoes – ½ juice drained (14.5oz can)
1 tsp. Italian Seasoning OR fresh basil & oregano
½ tsp. Crushed Red Pepper (OPTIONAL)
1-1.5lb Peeled and De-veined medium Shrimp
6 tsp. Crumbled Feta cheese
Salt & Pepper (to taste)
METHOD:
- Cook pasta according to package directions. Don’t forget to salt the water. Drain and keep warm.
- While pasta is cooking, heat the oil on med-high heat in a large nonstick pan. Add chopped peppers to pan and sauté for approximately 1 minute. Add garlic and tomatoes and cook for another minute. Add spices and shrimp and cook for 3-4minutes or until shrimp are done.
u - Place about a cup of pasta on each plate. Top pasta with about ¾ cup shrimp scampi and then 1.5 tsp feta on top of that. Grind fresh ground pepper over the top.
- ENJOY!
u 
CHEF’S TIPS:
-Any pasta will work! Use what you have on hand.
-Peppers, again, whatever you have! Feel free to add in fresh squash, zucchini, and onions for more vegetables!
-You can buy canned diced tomatoes with Italian seasoning already added if you don’t have the seasoning on hand.
-Don’t have feta cheese? Use parmesan! The recipe would be delicious many different ways!
-I always double the recipe because I LOVE the leftovers.
About Chef Tristin:
Chef Tristin Papenfuse is a yacht chef and co-owner of Viaggio Charter, based out of Seattle, Washington. She began cooking in the kitchen with her mother and developed a passion for creating wonderful tastes and flavors early on. Tristin is a self-trained chef and takes every opportunity to learn something new from her peers and experimentation with new ingredients.
Tristin’s forte is seasonal and local Pacific Northwest fare, but she also enjoys working with any type of cuisine she can. She has been quoted as saying, “Even if you don’t think there is anything to eat in your fridge, chances are pretty good that I can make something out of what you do have.”
Growing up in Western Florida led to Tristin’s passion for boating, which she and her husband now share. Currently she masters her creations aboard their yacht, VIAGGIO, during charters in the Pacific Northwest and Southeast Alaska throughout the summer. In addition, Tristin works freelance on yachts between SE Alaska and the Bahamas.
Tristin counts herself among the lucky few that are able to make a living while enjoying their passion. Every chance she gets, Tristin and Viaggio Charter try to give back to the community by working with local school fundraisers, SeaFair’s Special Needs Cruise, Epoch Expeditions and other non-profit organizations.
