"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
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shrimp, peeled and deveined
1 (6 ounce) package
crumbled feta cheese
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!
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.
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.
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!!!
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!
This was awesome. I followed the recipe exactly with the exception of using frozen shrimp. This made it faster and equally as yummy.
Excellent! It was quick to make and everyone loved it. I used canned Delmonte chopped tomatoes (14 oz)Italian Flavoring.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Feta Cheese Pasta
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 175
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.
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