Shrimp Pasta Feta Tomato Recipe

Greek Shrimp Pasta with SunDried Tomatoes and Feta

WebJun 9, 2018 · Stir in the tomato paste and chicken stock and let it simmer for a 2 minutes to create a sauce. Add in the lime juice, sun-dried …

1. Bake 2 boxes of Gorton’s Simply Bake Shrimp Scampi in a preheated oven at 400 degrees for 25 minutes, and cook pasta to “al dente” according to the package instructions.
2. Meanwhile, in a large saucepan saute garlic in olive oil for one minute. Add the chopped onions and sauté for 5 more minutes.
3. Stir in the tomato paste and chicken stock and let it simmer for a 2 minutes to create a sauce.
4. Add in the lime juice, sun-dried tomatoes, 1/3 of the feta cheese, 2 tablespoon of parsley, salt, pepper, sugar, and cook for 2-3 minutes allowing those flavors to marry together.

Preview

See Also:

Show details

Greek Shrimp Pasta with Tomatoes and Feta A …

WebFeb 6, 2021 · Instructions. Put on large pot of water to boil and cook pasta according to package directions. Meanwhile heat olive oil in a large …

1. Put on large pot of water to boil and cook pasta according to package directions.
2. Meanwhile heat olive oil in a large skillet over medium heat.
3. Add garlic, herbs and red pepper flakes and saute until fragrant, about 3-4 minutes, stirring constantly as to not burn the garlic.
4. Add in shrimp and saute for 3-4 minutes, until cooked through.

Preview

See Also:

Show details

Mediterranean Garlic Shrimp Pasta Recipe

WebSep 25, 2020 · Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest. Add the chopped parsley and tomatoes, toss about …

1. Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
2. While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
3. In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.
4. Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt.

Preview

See Also:

Show details