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Shrimp and Feta Cheese Pasta


"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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30 m servings 603 cals
Original recipe yields 5 servings


  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 75.2g
  • 24%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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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Read all reviews 403
  1. 534 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 w...

Most helpful
Most positive
Least positive

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 ...

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! ...

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 b...

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 ha...

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 tomatoe...

We didn't have any tomatoes so we used a can of diced tomatoes, which worked out quite well. Next time we'll use two cans. The feta was a great addition.

So simple, yet delicious! We loved this dish and my husband requested it again just three nights later! I took the advice of another reviewer and used the frozen shrimp (be sure they're fully th...