Shrimp and Feta Cheese Pasta Recipe -
Shrimp and Feta Cheese Pasta Recipe
  • READY IN 30 mins

Shrimp and Feta Cheese Pasta

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. 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.
  2. 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.
  3. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
  4. Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.
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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!

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.

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.

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!!!

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!

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.

Sep 21, 2006

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

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.


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  • 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.

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