Do you ever realize that you’ve been doing something totally wrong for years, and you feel like a dummy for not realizing it sooner? This happened to me recently when I discovered that fresh feta is leaps and bounds better than pre-crumbled feta. I know this sounds like a minor thing. How much of a difference can it really make crumbling the cheese yourself? In my opinion, it’s quite a big difference! So once I discovered how life-chantingly delicious fresh feta is, I had to add it to as many recipes as I could. And thus, this Spaghetti with Shrimp and Feta was born.
There’s a lot to love about this pasta. It’s deceivingly simple, but full of so many bright flavors. The shrimp is sautéed with garlic, red pepper flakes, and sun dried tomatoes. Then it’s tossed with pasta, parsley, and Parmesan. Finally, top it all with a generously sprinkle of freshly crumbled feta, and you have the perfect summer pasta dish! Best of all, this is a quick and easy recipe that’ll be ready in under 30 minutes. It’s the perfect weeknight dinner that still feels like you’re dining in luxury!
Related Recipes
If you’re a major sun dried tomato fan like me, check out these Asiago Sun Dried Tomato Biscuits. They’re packed with flavor and make for a killer breakfast sandwich! If instead you’d like to try a vegetarian summer pasta, cook up this Summer Pasta with Yellow Squash and Sun Dried Tomatoes.
What goes great with carbs? Even more carbs. That’s why I always eat spaghetti with a big slice of crusty artisanal bread. This No Knead Parmesan and Black Pepper Loaf would pair scrumptiously alongside this Shrimp and Feta pasta.
Finally, one last pasta recipe perfect for warmer weather: Romesco Pasta with Bucatini and Roasted Cauliflower. It’s veggie packed and feels like a restaurant quality dish you can make in your own kitchen.
Spaghetti with Shrimp and Feta
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound shrimp peeled and deveined
- 1 pound spaghetti
- 4 cloves garlic chopped
- 4 tablespoons sun dried tomatoes chopped
- ½ teaspoon red pepper flakes
- 4 ounces fresh feta crumbled
- Salt to taste
- ½ cup parsley chopped
- ½ cup freshly grated Parmesan
Instructions
- Cook spaghetti until al dente is a large pot of salted water. Reserve 1 cup of the pasta water before draining.
- Meanwhile, heat a large skillet over medium heat. Add butter and olive oil, and once butter is melted add the garlic, sun dried tomatoes, and pepper flakes. Cook until fragrant, about 1 minute.
- In an even layer, add shrimp to the pan and season with salt. Cook about 2 minutes per side, until shrimp is opaque throughout.
- Add cooked pasta to the pan with the shrimp, and toss with tongs until coated in the butter. Add pasta water as needed until the pasta is well coated.
- Add parmesan and parsley, and toss to combine, adding more pasta water if needed. Season according to taste with salt.
- Serve the pasta topped with crumbled feta, and enjoy!
