Mediterranean Feta Shrimp Pasta Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
• Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

Steps:

• 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.

Steps:

• Peel shrimp and devein; keep chilled until needed.
• Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
• Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
• Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
• In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
• Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
• Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
• Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
• Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
• Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
• Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
• Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
• Serve hot, with other foods if desired.

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside., In the same skillet, heat 1 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted., Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil.

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

Steps:

• Combine sour cream, feta, red pepper, salt, garlic, and basil.
• Set aside.
• Cook fettucine according to pkg directions, but after first 8 minutes, add spinach and shrimp to boiling water/pasta.
• Boil 2 more minutes.
• Drain thoroughly.
• Add hot pasta/shrimp mixture to sour cream mixture; toss lightly.
• Serve immediately.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 4-quart saucepan or Dutch oven, cook pasta as directed on package, adding shrimp during last 2 minutes of cook time. Cook until pasta is tender and shrimp are pink. Drain; return to saucepan.
• Stir 1/2 cup cheese and remaining ingredients except oil into cooked pasta and shrimp. Pour into baking dish; spread evenly.
• Bake 10 to 15 minutes or until hot. Sprinkle with oil; toss. Top with remaining cheese.