Greek Shrimp and Feta Pasta

Greek-inspired shrimp, feta cheese and pasta come together with the help of a chunky herb-infused tomato sauce. This intensely flavored dish is a snap to make and never fails to impress.

In most circles combining shrimp with cheese is a no-no. This is one exception to the rule. The briny shrimp make fast friends of the salty, creamy feta and the acidic bite of the tomatoes. Perfect companions for pasta.

The sauce consists of canned, diced tomatoes with onion, garlic, oregano, thyme and paprika for seasoning. After simmering stove-top for 25 minutes you toss it first with the shrimp followed by the crumbled feta and cooked penne. If you like you can add a little white wine (1/2 cup) to the sauce and/or spice it up with red pepper flakes (to taste).

Take no stinginess with the feta. There’s an abundant amount that is as important to the dish as much as the shrimp are. Be sure to use the block type of feta cheese not the kind already crumbled. There’s a big difference in quality and flavor among them.

For shrimp you want to use medium to large-sized uncooked ones. I buy them already cleaned to save time but if you prefer to clean them yourself keep in mind the larger they are the less time spent on cleaning them.

A drizzle of extra-virgin olive oil is the perfect finishing touch to add richness and a flavor that fits right in among the rest.

Greek Shrimp and Feta Pasta

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 4 servings

Greek Shrimp and Feta Pasta

Greek-inspired shrimp, feta cheese and pasta come together with a chunky herb-infused tomato sauce.

INGREDIENTS:

olive oil, for sauteeing
1 small onion, diced
4 cloves garlic, minced
1 + 1/2 teaspoons dried oregano, crushed between fingertips
1/2 teaspoond dried thyme
1/2 teaspoon sweet paprika
coarse salt and fresh black pepper
2 cans (28 ounces total) petite diced tomatoes w/ juices
8 ounces penne pasta or similar medium-sized pasta
1 pound medium - large uncooked shrimp, cleaned and tails off
1 cup block-style feta cheese, crumbled
1 tablespoon fresh chopped parsley
extra-virgin olive oil, for drizzling over top

INSTRUCTIONS:

  1. In a large deep-sided skillet heat 2 - 3 tablespoons oil over medium-low heat and add onion, garlic, oregano, thyme, paprika and season well with salt and pepper. Cook, stirring often 5 - 6 minutes.
  2. Add the tomatoes with their juices and about a teaspoon of coarse salt (or 1/2 teaspoon of table salt) and bring to a simmer. Cook 20 - 25 minutes, stirring often and tasting halfway through and adding more seasoning to taste as needed. If the tomatoes seem highly acidic you can add a pinch of sugar.
  3. Meanwhile cook the penne according to package directions in plenty of salted water.
  4. After about 25 minutes stir the shrimp into the tomatoes and cook until they begin to curl up.
  5. Remove from heat and mix in the feta, parsley and drained pasta.
  6. Serve hot or warm drizzled with extra-virgin olive oil.

Notes:

Adapted from Saveur

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Comments

  1. Joanne says

    I’m definitely going to have to make this for The.Boy! It has so many of his favorite ingredients and so it will be perfect for the nights where I eat tofu and he’s less-than-thrilled. :)

  2. Claudia says

    Feta can go extremely well with pasta! I do this without tomatoes – and then put pesto and extra vegetables. Will be fun to switch and do your recipe! Everyone needs a change.

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