Feta Shrimp Pasta

Feta Shrimp Pasta

46 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
ESTEPHAN
Recipe by  ESTEPHAN

“Quick and delicious; add spinach or broccoli for a dinner all in one dish.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
  2. Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

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Reviews (46)

Rate This Recipe
REDCWOLF
48

REDCWOLF

I gave this only 3 stars because I had to really kick it up several notches to make it something we would eat. First, I added a tablespoon of crushed garlic to the butter and diced onions. I then added a pint of thickend cream and 1/4 cup of dry sherry to the pan along with the feta cheese. I simmered that until it was reduced, then added a pound of shrimp and some minced chives. This made it substantially a different recipe, but one I could serve to company. The basic recipe was a good start, just needed some major tweaking. My changes, served over the pasta, made 4 very generous servings for my company. Thanks for the basics though....great springboard!

gaet0011
23

gaet0011

This was a great recipe. I just put a little bit of personal touch to it. I doubled the amount of sauce beause when cooking the dish I decided that for me, I needed more sauce. Also I used light butter to cut the fat, add a touch of garlic, a bit of lemon juice, and some asparagus, it makes a yummy dish I can eat even on my diet.

Susan Stone
17

Susan Stone

This is exactly the kind of recipe I've been looking for, for years - simple flavors, and interesting at the same time. The flavors are subtle but compelling. I doubled the amount of shrimp and feta (since I like a significant amount of protein), and cut the pasta in half, to make 4 servings. Since I will be the only one eating it, I added about 2 tablespoons of butter to the pasta to keep it from becoming a nasty, congealed lump before my next meal. The ease of preparation is an added bonus. I am grateful for this recipe and will definitely be making it often.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 31.9 g
  • 10%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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