Best 8 Greek Style Pasta With Shrimp And Feta Recipes

GREEK PASTA WITH SHRIMP, FETA, AND OLIVES

Steps:

• Heat a large pot of water for the spaghetti. Salt it well and cook the pasta to package directions, minus 1 minute. Scoop out 1 cup of pasta water and drain the pasta.
• Heat 1 tablespoon of olive oil in a large saute pan on medium-high. (DO NOT use nonstick.) Dry the shrimp well and add them to the pan. Saute, turning frequently, for about 1-2 minutes. Your shrimp should be starting to cook, but not be cooked through.
• Dim the lights. This will help you see the flames. Add the brandy to the pan and give a few seconds to warm through, then take the pan off the heat. (And away from any flames if you have a gas cooktop!)
• Using a long match or lighter, carefully light the brandy. Swirl the pan to allow the flames to reach all the brandy. When it goes out, try again and see if you can get the brandy lit. If you can, swirl, and wait. If you can't, you're done and move the shrimp and juices to a bowl.
• Add the remaining 2 tablespoons of olive oil to the pan and heat until it's shimmering. Add the onion, bell pepper, and salt. Saute for 5-6 minutes. Add the garlic and saute for 1 minute more.
• Add the cooked pasta, pasta water, olives, lemon juice, lemon zest, red pepper flakes, and the juices from the reserved shrimp to the saute pan. Cook, tossing the pasta often, until the sauce comes together, thickens, and coats the pasta, about 2-3 minutes. Stir in the shrimp and let it heat through.
• Add the feta and parsley and toss. Serve.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

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.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

ZITI BAKED WITH SHRIMP AND FETA CHEESE - GREEK STYLE

Steps:

• Preheat oven to 400F. In a large saucepan set over moderate heat, heat oil until hot, and add the onion and cook it, stirring occasionally for 4 minutes. Add the garlic and cook for 3 to 4 minutes more, or until the onion and garlic are golden in color. Now add the tomatoes, oregano, red pepper flakes and salt and pepper to taste and simmer the tomatoes for 6 to 8 minutes, or until lightly thickened. Add the basil and shrimp and cook, stirring gently, for 1 to 2 minutes, or until the shrimp are just turning pink. Place cooked pasta in a large bowl, gently stir in shrimp and tomato mixture, 2 tablespoons of the parsley and half of the feta cheese. Transfer to an oiled 3 quart shallow flameproof baking dish and sprinkle with the remaining feta cheese and parsley. Cover loosely with foil, place in the oven and bake for 20 minutes, or until bubbling. Run under the broiler until golden.

GREEK-STYLE PASTA WITH SHRIMP

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
• Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
• Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
• Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

FETA SHRIMP SKILLET

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.