Feta Shrimp Pasta44 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“Quick and delicious; add spinach or broccoli for a dinner all in one dish.” - by ESTEPHAN
Original recipe yields 8 servings
- 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.
- 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.
Amount Per Serving (8 total)
- 246 cal
- 7.6 g
- 31.9 g
Based on a 2,000 calorie diet
Reviews (44)Rate This Recipe
"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 ad..." See moreded 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!"
"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 bu..." See moretter 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. "
"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..." See more (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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