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January 10, 2012

Recipe for pasta with shrimp, lemon, herbs and feta

Pasta-with-shrimp-lemon-herbs-and-feta

We're all on diets in my house (yours, too?), yet here I am, sharing a recipe chock full of creamy, gooey, cheesy goodness. Forgive me, but this mac-and-cheese is too good to keep under wraps. A stovetop riff on the most popular recipe ever featured on The Perfect Pantry, this pasta with shrimp, lemon, herbs and feta comes together in less time than it takes to boil a pot of water. You already have almost everything in your pantry, freezer and fridge. Substitute garden-fresh dill for the parsley, if you wish, and use any type of twisty pasta you have on hand. If you don't have Greek seasoning, combine dried oregano, salt, pepper, garlic powder, and lemon peel, to your own taste. Everyday or dinner party, this pasta dish more than satisfies, with just a green salad on the side.

Pasta-with-shrimp-lemon-herbs-and-feta-closeup

Pasta with shrimp, lemon, herbs and feta

From the pantry, you'll need: pasta, shrimp, lemon, garlic, Parmigiano-Reggiano, feta cheese, butter, all-purpose flour, onion, oregano, parsley.

Serves 4, generously.

Ingredients

8 oz pasta, any type (cellentani, rotini, shells, elbows, etc.), cooked according to package directions (reserve 1 cup of the pasta cooking water)
2 Tbsp butter
2 Tbsp chopped onion
3 cloves garlic, minced
2 Tbsp all-purpose flour
1 cup half-and-half or heavy cream
1 tsp Greek seasoning
1/2 tsp dried oregano
3/4 lb large (21-25 per pound) raw shrimp
Zest of 1 lemon
1/4 cup shredded Parmigiano-Reggiano cheese
1/4 cup crumbled feta cheese
2 Tbsp chopped parsley
Fresh black pepper, to taste

Directions

In a very large, nonstick frying pan, melt the butter over low-medium heat. Add the onion and garlic, and sauté for one minute. Whisk in the flour, and cook for 1 minute, until the flour is fully incorporated. Pour in the half-and-half, and whisk until smooth, to create a white sauce.

Add the Greek seasoning, oregano, shrimp, lemon zest, and two cheeses. Pour in 1/4 cup of the reserved pasta water, or more as needed, to thin the sauce. Cook for 3 minutes, until the shrimp is pink.

Stir in the cooked pasta, parsley, and black pepper to taste. Continue cooking for 2 minutes or until the pasta is warm and all ingredients are incorporated and coated with the sauce.

Serve hot.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Picnic-perfect tortellini and shrimp salad
Shrimp, couscous, feta and herb salad with tomato vinaigrette
Pasta with roasted tomatoes, artichoke hearts and shrimp
Pasta with shrimp, feta, basil and slow-roasted tomatoes
Pomegranate-orange-ginger shrimp

Other recipes that use these pantry ingredients:
Pasta shells in creamy saffron sauce with shrimp and fresh peas, from Food Blogga
Garlic butter shrimp pasta, from Evil Shenanigans
Shrimp, eggplant and zucchini spaghetti, from Kath Eats Real Food
Thai-style shrimp pasta with tomato-lime-peanut sauce, from Stephencooks
Lemony-yogurt shrimp pasta, from The Leftover Queen

Comments

This looks so tasty! Trying it tonight!

Looks delicious (but not until February for me!)

OMG this looks yummy...I love your photos :)

This looks gorgeous! I'm not a huge feta fan -- I think I'll try it with goat cheese instead. Oh! and maybe some zucchini? I'm inspired!

Wishing this was my lunch in 10 minutes. : ( But it's a keeper. Yes, we're on diets, but we're trying not to avoid anything we'd normally enjoy -- just paying attention to portions and frequency, etc. So it makes the list! Yes!

Amy, invite me, please!

Kalyn, same here, not on my January diet, but worth waiting for.

Mila, thank you so much. I always hope my photos make the food look at least half as good as it tastes!

Bake Up, goat cheese would be great, or a mix of cheeses to include one that melts, and one that doesn't.

Kellypea, that's such a sensible approach. I've put a sign on my fridge that says "portion size", right where I see it whenever I open the door.

Hello! I'm kumittyi from Japan.
Today when I googled " Chinese dumpling soup, by chance I happily run into your blog:) Your dishes all look sure delicious ,and your phots are really beautiful, marvelous , too. I want to visit your blog again.

Have a wonderful weekend!

OH SO YUMMY!!
I LOVE this stove-top riff! After a week of annoyingly healthy eating - this comes as a welcome relief!
diet tip - maybe make it with fat-free feta and fat-free half-half? Probably not as good but maybe a good compromise?

My family will love this! I have made sauces for shrimp and pasta before but I have never used feta. Can't wait to try it!

I made it and it was great! Everyone in my family loved it... thanks for the recipe, hope to see many more

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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