Pasta with Shrimp and Feta is an easy dinner recipe that is packed with flavor.
You can tell just by looking at this bowl of pasta that it has a ton of different flavors going on. The pasta is tossed in a light, buttery white wine sauce. Artichokes, sun-dried tomatoes, shrimp and feta cheese are the stars of the dish. Fresh dill and fresh basil are added in for great flavor!
How to make Pasta with Shrimp and Feta:
You’ll follow the directions on your pasta package for cooking the noodles to an “al dente” texture. And then you’ll toss the pasta with a little olive oil. If you don’t care for the (more firm) al dente texture, it’s okay to cook it a little longer to your preference.
Next, you’ll sauté garlic and shrimp in butter, and then add in sun-dried tomatoes and white wine and bring it all to a boil. Then you’ll pour that mixture over the pasta and add feta cheese and artichoke hearts too, and toss. Fresh dill and fresh basil are added in last.
How to tell when shrimp is done cooking:
Shrimp turns pink when it’s cooked. It also forms into a “C” shape. If it curls into a tight circle when cooked, then it’s probably overcooked. Don’t cook it too long or it will have a rubbery texture. Two minutes in the pan with the butter and then included in the sauce when brought to a boil, and that should be just right for this recipe.
About the sun-dried tomatoes:
I like to use (dried) sun-dried tomatoes that are sold in a bag for this recipe. It’s very easy to re-hydrate them so they’re nice and soft again. Just put them in a little bit of very warm water for about 10 minutes, or until they have softened.
Alternately, you can use the sun-dried tomatoes that are packed in oil. Just drain the oil and you can add them to this Pasta with Shrimp and Feta.
Can you use any kind of pasta for this recipe?
Yes, you probably can. I prefer to stick with the long noodles for this recipe. Choose from linguine, fettuccine and spaghetti. If you don’t care for long noodles, go ahead and try using rotini or penne or something like that.
In this Pasta with Shrimp and Feta cheese recipe, the pasta is tossed with a buttery, white wine sauce. It’s not drenched in the sauce, and don’t expect a cream sauce or anything heavy like that. The pasta is lightly coated with the sauce, and the flavor is in the ingredients. Enjoy this Pasta with Shrimp and Feta cheese for dinner tonight!
Here are a few recipes using shrimp that you might like to try:
- Coconut Curry Stir Fried Shrimp
- Creamy Gruyere and Shrimp Pasta
- Grilled Marinated Shrimp
- Pad Thai Shrimp
- Shrimp Enchiladas Verde
- Shrimp Po Boy
- Ginger Sesame Garlic Shrimp
- Rotini with Shrimp
Pasta with Shrimp and Feta
- 1 pound pasta (spaghetti, linguine or fettuccine)
- 2 tablespoons extra virgin olive oil
- 1/2 cup (1 stick) unsalted butter
- 1½ pounds shelled, cleaned and de-veined shrimp
- 3 medium garlic cloves, minced
- 3/4 cup sliced sundried tomatoes, (soaked in warm water... or use the ones packed in oil, drained)
- 1/2 cup white wine
- 14 ounces artichoke hearts, packed in water (drained)
- 8 ounces crumbled feta cheese
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh basil
- Cook the pasta to al dente, according to package directions. Drain and return the pasta to the pan. Quickly add the olive oil to pasta and toss.
- While the pasta is cooking, melt the butter in a medium skillet over medium heat. Sauté the shrimp and garlic in the butter for about 2 minutes. Then add the sun-dried tomatoes and white wine. Bring to a boil, remove from heat, and set aside.
- Add the artichoke hearts, cheese and shrimp mixture to the pasta. Toss and add herbs.