Recipe for 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
Serves 4, generously.
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
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.
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
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