Shrimp Feta Ala Neil
A flavorful shrimp and feta tart with a cheesy ricotta crust, fresh vegetables, and aromatic herbs, perfect for a comforting yet elegant meal for seafood lovers.
Ingredients
- 12 oz. fresh or frozen shrimp, thawed, peeled and deveined ⓘ
- 6 oz. linguine ⓘ
- 1 beaten egg ⓘ
- 1/2 cup ricotta cheese ⓘ
- 1/4 cup snipped parsley ⓘ
- 1/8 teaspoon salt ⓘ
- dash of pepper ⓘ
- 1 tablespoon olive oil ⓘ
- 1 tablespoon butter
- 2 cloves minced garlic ⓘ
- 1 1/2 teaspoons dried basil, crushed ⓘ
- 1 1/2 cups fresh mushrooms, sliced ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 small tomato, seeded and chopped ⓘ
- 1 tablespoon water ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/2 cup tomato sauce ⓘ
- 1/2 cup shredded mozzarella cheese ⓘ
- 1/2 cup crumbled feta cheese ⓘ
Instructions
- Thaw the shrimp if frozen.
- Cook the linguine and drain.
- In a bowl, combine the beaten egg and ricotta cheese.
- Stir in the parsley, salt, and pepper.
- Toss the warm cooked pasta with the ricotta mixture.
- Press the pasta mixture into a greased 9-inch pie plate, forming a crust on the bottom and up the sides.
- Set the crust aside.
- In a large skillet, heat olive oil and butter over medium heat.
- Add the minced garlic, dried basil, sliced mushrooms, chopped onion, and chopped green pepper.
- Cook until vegetables are tender, about 5-7 minutes.
- Add the chopped tomato and cook for another 2 minutes.
- In a small bowl, mix water and cornstarch to make a slurry.
- Stir the slurry into the skillet and cook until the mixture thickens.
- Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
- Pour the shrimp and vegetable mixture over the prepared crust.
- Spread the tomato sauce evenly over the top.
- Sprinkle shredded mozzarella and crumbled feta cheese over the dish.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, until bubbly and golden.
Tips & Substitutions
For a lighter version, consider using whole wheat linguine or substituting the ricotta with cottage cheese. You can add spinach or kale for extra nutrients. If you don’t have fresh shrimp, frozen ones work perfectly, just ensure they are fully thawed. For added flavor, try incorporating lemon zest or a splash of white wine when sautéing the vegetables.
Serving Suggestions
This Shrimp Feta Ala Neil makes a hearty main course and pairs beautifully with a fresh side salad or garlic bread. For a Mediterranean touch, serve with a side of roasted vegetables or a light cucumber salad. A chilled glass of white wine complements the dish well, enhancing the flavors of the shrimp and cheese.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) for about 15 minutes until warmed through. You can also microwave individual portions for about 2-3 minutes, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Feta Ala Neil contains roughly 869 calories, with 28g protein, 87g carbohydrates, and 49g fat. It is an excellent source of vitamin C (125% of the Daily Value), iron (121% of the Daily Value), and potassium (61% of the Daily Value). Note that it is relatively high in sodium, at 2445mg per serving (106% 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 a different type of pasta?
Absolutely! While linguine is suggested, you can substitute with any pasta you prefer, such as penne or fettuccine. Just ensure you adjust the cooking time according to the pasta type to achieve the right texture.
What can I substitute for feta cheese?
If you don’t have feta, goat cheese is a great alternative that will provide a similar tangy flavor. You could also use ricotta or cream cheese for a creamier texture, but it will alter the taste slightly.
Can I make this dish ahead of time?
Yes, you can prepare the crust and filling in advance. Assemble the dish, cover it well, and refrigerate for up to a day before baking. Just allow it to sit at room temperature for about 15 minutes before placing it in the oven for even cooking.
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).