Shrimp & Fettuccini
A Great Leftover Oven Dish
— from the Table of Kelley DeRiemer
This is not a twirl-your-fork-through-cream kind of pasta. It’s bright and briny (think SoCal coastal, not Tuscan Alfredo).
Kelley DeRiemer brought this dish to the table the way she brings most things: cheerful, unfussy, and confident it’s going to be good. The shrimp stay light, the feta does the heavy lifting, and the lemon and herbs keep everything awake and interesting.
“I like my pasta the way I make plans:
delightful, even when put off to the next day.”
— Kelley DeRiemer
“I like my pasta the way I make plans: delightful, even when put off to the next day.”
— Kelley DeRiemer
Prep Time
15 minutes
Chill Time
1 hour
COOK TIME
15 minutes
(pasta + gentle warming)
Serves
6-8
Ingredients
- 1 lb cooked small shrimp, tails removed
- 1 lb feta cheese, crumbled
- 2 cups chunky tomato sauce, well-drained (from about 2 cans)
- ½ cup olive oil
- 1 cup scallions, chopped
- ¼ cup fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
FOR SERVING:
- 1 lb fettuccini, al dente
OPTIONAL (if the mood strikes):
- Kalamata olives, pitted, sliced
- Marinated red onions
With Kalamata Olives & Marinated Red Onions
How it All Comes Together
BUILD THE BASE
In a large bowl, whisk together the tomato sauce and olive oil until well combined.
MIX THE BRIGHT NOTES
In a separate bowl, combine scallions, lemon juice, parsley, basil, dill, salt, and pepper.
BRING IT ALL TOGETHER
Add the shrimp and crumbled feta to the tomato mixture. Gently fold in the herb mixture, along with any optional olives or marinated onions.
LET IT REST
Cover and refrigerate for at least one hour to allow the flavors to mingle and mellow. Warm, don’t rush. Before serving, bring the shrimp mixture to room temperature or gently warm it in a low oven (300°F) or saucepan just until heated through. Do not boil.
SERVE
Toss with freshly cooked fettuccini or spoon generously over the noodles. Serve immediately.
A DAME’S NOTE
This dish was made for make-ahead meals, relaxed gatherings, and second helpings. It travels well, keeps beautifully, and may taste even better tomorrow—just the kind of recipe you’re glad to have waiting in the fridge.
Tea & the Suffragette Dames
WHEN CONVERSATION REQUIRED COURAGE
Long before women could vote or hold office, they shaped history through conversation. Their carefully chosen words lived in letters, salons, pamphlets, and private gatherings. When public speech was discouraged, women found other ways to be unmistakably heard.
One such Dame was Mercy Otis Warren, who understood that conversation didn’t need a podium to carry power. From her writing desk, she challenged authority and helped shape early American ideas about liberty and equality, one sentence at a time.
By the mid-1800s, that same spirit stepped into the public square. Sojourner Truth carried conversation where it had never been welcomed before. Her plainspoken question, “Ain’t I a Woman?”, cut through prejudice with clarity and courage.
Whether whispered in parlors or spoken aloud in public spaces, these women knew something essential — conversation has the power to widen the circle. By speaking, writing, and asking to be heard, they opened the door for generations of women to claim a seat at the table.
TRIVIA SIP: She never marched the streets. She stirred revolution with her pen. A trusted confidante of John and Abigail Adams, Mercy Otis Warren wrote political plays, poems, and one of the earliest histories of the American Revolution. Signing her own name, when most women did not, was a quiet, radical act.
BOHEA TEA
A smoky black tea popular in colonial America. Made from mixed and broken leaves, it became forever linked to the Boston Tea Party, when 242 chests were tipped into Boston Harbor. Even modest leaves can spark revolutionary moments.

