READY IN 30 mins

Shrimp and Feta Cheese Pasta

Read Reviews (363)

"This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!" — JWEARY15

Directions

In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
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 pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 13, 2008

Wonderful mix of flavors! I did make a few changes, though. I used fresh oregano and basil, doubled the amount of tomato, and added MUCH more white wine than the original recipe called for (I used at least 1/2 cup of the wine as the base for the sauce, as others said it was dry). I also added a little bit of salt to the sauce. Instead of just shrimp, I used a seafood mix of shrimp, scallops, and squid and tossed it all with spinach linguini. Definitely a keeper!

—RPCOOKIE

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Most Helpful Critical Review

Jun 09, 2012

Even when I increased the ingredients by a half for everything except the pasta, I still found this pretty bland! I used fresh garlic, fresh tomatoes, and then dried herbs. If I did it over, I would use fresh herbs and Italian seasoned canned tomatoes, I think...the feta cheese was a good addition. When I asked my husband what he thought, he said, "bland shrimp and noodles." I also bought fresh shrimp and had to peel and devein them all so by the time this dinner was done I was beat! I am shocked that I couldn't taste the garlic, I used nearly a whole bulb! Very disappointing... I'll buy the frozen already shelled and deveined shrimp from now on. It'll be a while before I try this one again. Thanks though.

—DAISYTAZZY

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476 Ratings

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Apr 18, 2008

The best meal I've ever cooked, and one of the best I've ever tasted. I cooked for a friend who loved it and in a week I had to cook it three times for all the friends that she told about it! One little glitch is that it seems a bit dry with the ingredients posted here, I increased the portions of everything but the pasta by a half and it was perfect. Also, try adding some pitted black olives, it gives it a better look and taste.

—Palestino

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Dec 03, 2006

Outstanding!!! I thought the idea of feta cheese with shrimp sounded odd, but I was SO wrong! It was very tasty! (I do agree with some of the other reviewers that the pasta to sauce ratio is a bit off; you don't need to use 16 oz. of pasta; just use about 2/3 of that.) I used 2 cans of diced tomatoes rather than fresh, added a few pinches of crushed red pepper and a splash or two of half & half at the end. Oh my goodness! What an awesome recipe! My husband and I both had seconds and there's still some left for my lunch tomorrow. I'd been looking for something new to do with shrimp and now I will look no further! Thanks so much for a terrific recipe!!!

—Renee Ridgeway

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Aug 05, 2006

Absolutely delicious! I used Farfalle (bowtie) pasta, added extra garlic, then added fresh spinach to the tomatoes and topped off everything with a sprinkle of crushed red pepper. The feta I had on hand was "Crumbled with Garlic and Herbs" and I would deliberately buy it again for this recipe. I wouldn't hesitate to serve this to anyone!

—Hunny

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Jul 19, 2006

This was awesome. I followed the recipe exactly with the exception of using frozen shrimp. This made it faster and equally as yummy.

—ASMILEY14U

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Sep 21, 2006

Excellent! It was quick to make and everyone loved it. I used canned Delmonte chopped tomatoes (14 oz)Italian Flavoring.

—SHARONPCAL

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Sep 16, 2006

This was a definite winner. I made this for a family of friends, and everyone loved it. I took the advice of another review and used a half a cup of white wine. Instead of cooking the tomatoes in the oil, I used the wine sauce that was left over from cooking the shrimp. If you are using Roma tomatoes, which you should, use a few more than the recipe calls for.

—Joelle

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Nutrition

Calories
603 kcal
30%

Carbohydrates
75.2 g
24%

Cholesterol
168 mg
56%

Fat
19.5 g
30%

Fiber
4.2 g
17%

Protein
32.9 g
66%

Sodium
763 mg
31%

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

Nutritional Information

Shrimp and Feta Cheese Pasta

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 603
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 7.1g 35 %
Cholesterol 168mg 56 %
Sodium 763mg 31 %
Potassium 465mg 13 %
Total Carbohydrates 75.2g 24 %
Dietary Fiber 4.2g 17 %
Protein 32.9g 66 %
** Sugars 4.5g
Vitamin A 13 %
Vitamin C 19 %
Calcium 30 %
Iron 58 %
** Thiamin 13 %
Niacin 99 %
Vitamin B6 27 %
Magnesium 30 %
Folate 111 %

* 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.