Shrimp and Feta Cheese Pasta

Shrimp and Feta Cheese Pasta

369 Reviews 20 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  JWEARY15

“This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!”

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Adjust Servings

Original recipe yields 5 servings



  1. In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
  4. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

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Reviews (369)

Rate This Recipe


Wonderful mix of flavors! I did make a few changes, though. I used fresh oregano and basil, doubled the amount of tomato, and added MUCH more white wine than the original recipe called for (I used at least 1/2 cup of the wine as the base for the sauce, as others said it was dry). I also added a little bit of salt to the sauce. Instead of just shrimp, I used a seafood mix of shrimp, scallops, and squid and tossed it all with spinach linguini. Definitely a keeper!



The best meal I've ever cooked, and one of the best I've ever tasted. I cooked for a friend who loved it and in a week I had to cook it three times for all the friends that she told about it! One little glitch is that it seems a bit dry with the ingredients posted here, I increased the portions of everything but the pasta by a half and it was perfect. Also, try adding some pitted black olives, it gives it a better look and taste.

Renee Ridgeway

Renee Ridgeway

Outstanding!!! I thought the idea of feta cheese with shrimp sounded odd, but I was SO wrong! It was very tasty! (I do agree with some of the other reviewers that the pasta to sauce ratio is a bit off; you don't need to use 16 oz. of pasta; just use about 2/3 of that.) I used 2 cans of diced tomatoes rather than fresh, added a few pinches of crushed red pepper and a splash or two of half & half at the end. Oh my goodness! What an awesome recipe! My husband and I both had seconds and there's still some left for my lunch tomorrow. I'd been looking for something new to do with shrimp and now I will look no further! Thanks so much for a terrific recipe!!!

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Amount Per Serving (5 total)

  • Calories
  • 603 cal
  • 30%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 75.2 g
  • 24%
  • Protein
  • 32.9 g
  • 66%
  • Cholesterol
  • 168 mg
  • 56%
  • Sodium
  • 763 mg
  • 31%

Based on a 2,000 calorie diet



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Champagne Shrimp and Pasta


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Feta Shrimp Pasta