READY IN 27 mins

Fire Roasted Tomato and Feta Pasta with Shrimp

Read Reviews (144)

"Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese." — Amy

Directions

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.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, and cook until opaque, about 3 to 5 minutes. Pour in the tomatoes and heat through. Season with basil, salt and pepper.
Toss the cooked pasta in the sauce, and sprinkle with crumbled feta to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 12 mins
READY IN 27 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 19, 2008

I have given 5 star ratings before, but I have to say that this leads them all! Fire roasted tomatoes was pure genious especially when combined with the feta cheese. Because of the salt content in both the tomatoes and the feta cheese, I opted not to add any additional salt. It was not missed, in fact, it was perfect. For a double recipe I used 3 cans of the tomatoes and a pound and a half of the larger (21-25 count) shrimp. Will I make this again? , oh yeah.

—WISEREADER

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Most Helpful Critical Review

May 03, 2009

Tastes good. Don't add extra salt due to the shrimp, tomatoes, and feta. Feta is a very salty cheese. For those who can't find the fire roasted tomatoes, Safeway carries Hunt's brand, but I prefer Muir Glen Brand. They are organic, and have a wonderful roasted tomato flavor, deeper than the Hunt's brand. Also, they don't have that canned tomato taste as much as the Hunt's brand does. They can be found in your grocers organic foods section or at a health food stores. They are pricey, but well worth it. It's the only canned tomato I use.

—mermaid

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203 Ratings

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Sep 21, 2006

This dish was spectacular. It tasted like I was eating at a very nice italian restaurant, but it was so simple to make. This is something I will make again and again! Everybody should try this one. I made it with brushetta and it was a fabulous meal.

—bri

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Dec 04, 2006

This was an excellent recipe! A welcome change. I did use a few more shrimp and cut them in half to better distribute them. It made far more than two servings. At least 3 if not 4 depending on the appetite. I did have a hard time finding the fire roasted tomatoes, but I'm glad I did. This would have been very bland without them. Thanks!!!!

—SYDNEY6

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Oct 26, 2011

I make a very similar recipe. It has been my go to shrimp pasta recipe for years. I saute a small onion in olive oil, then add the garlic cloves for one minute. Then I add the fire roasted tomatoes, 1/2 c. white wine, fresh chopped oregano and some red pepper flakes. I simmer this together for 15 minutes or so. After the pasta is done, I add the shrimp to the sauce and cover the pot. When they have turned pink, I crumble in 4 oz. feta and stir well. Pour it over the pasta, garnish with fresh parsley and serve. Key is not to overcook the shrimp. Cheese does not need to melt, just be distributed well in sauce.

—Floridafoodie

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Nov 11, 2007

wow! I am 13 and i made this for my parents (as i love cooking and pretty much cook everything) and they both said it was the best meal I has ever made. i made the recipe yield 4 servings and used 3 servings of those little baby frozen shrimp amnd the fun pink striped noodles i bought at a specialty store. next time i will use more shrimp or only cook the 3 servings my family needs! and everyone should try this! it was like a restaraunt in italy and with fresh toasted garlic bread it is even better!!

—Katie the Cook

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Jun 18, 2007

YUM! Thank you so much for sharing this recipe! First off, this is SUPER EASY - and really good. I, too had to hunt for the fire roasted tomatoes and they are worth it. I also used a lot more shrimp, frozen raw. Unless you can find the really huge (and expensive) big prawns you really need to use a pound. I also used butter instead of olive oil to saute the garlic. I also used more like a cup of feta and put it in the pasta when it was really hot so when I mixed everything up it gave it more of a creamy texture but the flavor of the feta came through. Also used dried basil instead of fresh and that was fine too. My husband said "this is like a restaurant meal" and it took me 15 minutes!

—Cookeratheart

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Apr 07, 2008

This is a great little whip up recipe. I couldn't find the fire roasted tomatoes, but subsititued them with a chilli tomato concotion and everyone is still raving about it. I also finely diced up some red (spanish) onion and half a carrot for a little more flavouring and a little chilli... Yum! =))

—Michelle Mac

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Nutrition

Calories
702 kcal
35%

Carbohydrates
94.8 g
31%

Cholesterol
111 mg
37%

Fat
23.4 g
36%

Fiber
6 g
24%

Protein
31.8 g
64%

Sodium
1354 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fire Roasted Tomato and Feta Pasta with Shrimp

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 702
Calories from Fat: 210

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 11g 55 %
Cholesterol 111mg 37 %
Sodium 1354mg 54 %
Potassium 706mg 20 %
Total Carbohydrates 94.8g 31 %
Dietary Fiber 6g 24 %
Protein 31.8g 64 %
Sugars 11.2g
Vitamin A 13 %
Vitamin C 35 %
Calcium 52 %
Iron 67 %
** Thiamin 21 %
Niacin 102 %
Vitamin B6 45 %
Magnesium 35 %
Folate 147 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.