SHRIMP AND FETA CHEESE PASTA
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.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 75.2 g, Cholesterol 168.2 mg, Fat 19.5 g, Fiber 4.2 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 763.3 mg, Sugar 4.5 g
PENNE PASTA WITH SHRIMP, FETA, & PLUM TOMATOES
Steps:
- 1. Cook penne in large pot of boiling salted water according to package directions; drain. 2. Meanwhile, heat oil and butter in large skillet over medium heat until butter is melted. Add shallots; cook 3 to 4 minutes or until translucent and softened. Add garlic; cook 1 minute. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Stir in tomatoes; cook 5 minutes or until heated through. Stir in salt and pepper. 3. Top penne with shrimp mixture. Sprinkle with feta cheese and parsley.
PENNE WITH TOMATO, BLACK OLIVES AND FETA
Make and share this Penne With Tomato, Black Olives and Feta recipe from Food.com.
Provided by Katzen
Categories Penne
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
- Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
- Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
- Sprinkle each serving with Parmesan.
Nutrition Facts : Calories 636.3, Fat 22.1, SaturatedFat 5.3, Cholesterol 16.7, Sodium 346.8, Carbohydrate 101, Fiber 15.4, Sugar 5.7, Protein 13.4
GREEK-STYLE PENNE WITH FRESH TOMATOES, FETA, AND DILL
Categories Pasta Tomato Vegetarian Quick & Easy Feta Summer Dill Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in large bowl. Set tomato mixture aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
TOMATO AND SHRIMP PASTA WITH FETA
Give tomato sauce a Greek twist by adding Kalamata olives, feta cheese, capers, and oregano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 13
Steps:
- Set a large pot of salted water to boil. In a medium saucepan, heat 2 tablespoons oil over medium-high. Add onion and garlic. Cook until soft, 5 minutes. Add tomato paste and oregano. Cook until fragrant, 30 seconds. Add tomatoes, tomato sauce, olives, and capers, if using. Cook, breaking up tomatoes with a spoon, until sauce thickens, 10 minutes. Season with salt and pepper. Reserve 2/3 cup tomato sauce for Baked Shrimp.
- Meanwhile, cook pasta until al dente; drain. Add 2 tablespoons oil to pot and heat over medium-high. Add 3/4 pound shrimp and cook until opaque throughout, 1 to 2 minutes. Return pasta to pot and add tomato sauce; stir to combine. Serve pasta topped with 4 ounces crumbled feta.
Nutrition Facts : Calories 655 g, Fat 22 g, Fiber 6 g, Protein 32 g
PENNE WITH SHRIMP
A light but tasty Italian dish!
Provided by K Douglas
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
- Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
- Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g
LINGUINE WITH SHRIMP, TOMATOES, AND FETA SABRAW
Steps:
- Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
- Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
- In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.
MICHELLE'S PENNE WITH SHRIMP, TOMATOES, AND FETA
Make and share this Michelle's Penne With Shrimp, Tomatoes, and Feta recipe from Food.com.
Provided by PalatablePastime
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook penne according to package directions and set aside.
- While the penne is cooking, saute the shallots in a mixture of the olive oil and butter until the shallots soften.
- Add garlic, and heat until fragrant. Toss in the shrimp and cook until they just start to curl.
- Add tomatoes and stir until heated through.
- Season with salt and pepper and serve sauce over penne pasta, sprinkled with the chopped parsley.
Nutrition Facts : Calories 365.6, Fat 25.2, SaturatedFat 8.7, Cholesterol 161.6, Sodium 391, Carbohydrate 13.7, Fiber 2.9, Sugar 6.8, Protein 22.6
LINGUINE WITH SHRIMP AND PLUM TOMATOES
Steps:
- Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.
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