Pasta With Shrimp And Feta
A vibrant pasta dish featuring succulent shrimp, tangy feta, and a flavorful tomato wine sauce, perfect for seafood lovers and those seeking a quick, Mediterranean-inspired meal.
Ingredients
- 8 oz. uncooked angel hair pasta ⓘ
- 1 lb. medium shrimp, peeled and deveined ⓘ
- pinch of crushed red pepper flakes ⓘ
- 3 Tbsp. olive oil ⓘ
- 4 oz. crumbled feta cheese ⓘ
- 1 clove garlic, crushed ⓘ
- 1 (14 1/2 oz.) can diced tomatoes and juice ⓘ
- 1/4 cup dry white wine ⓘ
- 3/4 teaspoon basil ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- fresh basil ⓘ
Instructions
- Cook angel hair pasta, drain, and set aside.
- Saute shrimp and crushed red pepper flakes in 2 tablespoons olive oil for 1 to 2 minutes until shrimp are slightly pink.
- Arrange shrimp in a baking dish, sprinkle with crumbled feta cheese, and set aside.
- Add remaining olive oil to skillet and saute crushed garlic over low heat.
- Add diced tomatoes and juice to the skillet and cook for 1 to 2 minutes.
- Stir in white wine, basil, oregano, salt, and pepper; simmer uncovered for 10 minutes.
- Spoon tomato mixture over shrimp in the baking dish.
- Bake uncovered at 400°F for 10 minutes.
- Serve the shrimp and tomato sauce over the cooked angel hair pasta.
- Garnish with fresh basil leaves.
Tips & Substitutions
For best flavor, use fresh shrimp when possible. If you can't find angel hair pasta, spaghetti or linguine will work as substitutes. Adjust the amount of red pepper flakes based on your heat preference. You can also add vegetables like spinach or cherry tomatoes to enhance the dish further. Pairing this pasta with a side of Carciofi Imbottiti(Stuffed Artichokes) makes for a delightful Mediterranean meal.
Serving Suggestions
Serve this dish with a fresh garden salad or garlic bread for a complete meal. A crisp white wine complements the flavors beautifully; consider pairing it with a Sauvignon Blanc. For an extra flavor boost, sprinkle some extra feta or fresh herbs on top just before serving. This recipe also pairs nicely with Mediterranean recipes like Tuna Antipasto Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta and shrimp in a skillet over low heat, adding a splash of water or olive oil to prevent drying out. Alternatively, you can microwave it in short intervals, stirring frequently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pasta With Shrimp And Feta contains roughly 268 calories, with 10g protein, 55g carbohydrates, and 6g fat. It is an excellent source of iron (124% of the Daily Value), dietary fiber (94% of the Daily Value), and vitamin C (83% of the Daily Value). Note that it is relatively high in sodium, at 758mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them completely and pat them dry before cooking to avoid excess moisture. This will help achieve a nice sear when sautéing. If using frozen shrimp, ensure they are peeled and deveined for convenience.
What can I substitute for feta cheese?
If you don’t have feta cheese, you can use goat cheese or ricotta as a substitute. Goat cheese will provide a similar tangy flavor, while ricotta will offer a creamier texture. Just remember that the flavor profile will change slightly, but both options will still be delicious in this dish.
How can I make this dish healthier?
To make this dish lighter, you can reduce the amount of olive oil and cheese used. Consider adding more vegetables like zucchini, bell peppers, or spinach to increase the nutritional value. Additionally, using whole wheat pasta can boost fiber content without sacrificing taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).