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.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 75.2 g, Cholesterol 168.2 mg, Fat 19.5 g, Fiber 4.2 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 763.3 mg, Sugar 4.5 g
SHRIMP, TOMATO AND FETA SALAD
Provided by Anne Burrell
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
- Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
- Mmmmmm...salad!
FETA SHRIMP PASTA
Quick and delicious; add spinach or broccoli for a dinner all in one dish.
Provided by ESTEPHAN
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
- Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 31.9 g, Cholesterol 63.5 mg, Fat 7.6 g, Fiber 2 g, Protein 12.7 g, SaturatedFat 4 g, Sodium 343.6 mg, Sugar 1.7 g
ZESTY FETA AND SHRIMP SUMMER PASTA SALAD
This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.
Provided by COLLEENMARIE13
Categories Shrimp Salad
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
- In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.
Nutrition Facts : Calories 370.7 calories, Carbohydrate 50.2 g, Cholesterol 90.8 mg, Fat 7.8 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 3.8 g, Sodium 396.8 mg, Sugar 4.7 g
SHRIMP PASTA SALAD WITH FETA, SUN-DRIED TOMATOES AND OLIVES
Our favorite pasta salad chock-full of things we love! Can be made without the shrimp, but with the shrimp you've only got to add a loaf of crusty bread for a perfect make-ahead summer meal. Cooking time includes 1 hour cooling and 1 hour chilling time.
Provided by FlemishMinx
Categories Cheese
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
- Add this dressing to the drained HOT pasta in a large bowl.
- Toss to coat well.
- Cool, stirring occasionally.
- Add remaining ingredients.
- Salt and pepper to taste.
- Cover and chill.
GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA
The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.
Provided by Ben S.
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 1h22m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g
LOW FAT ZESTY SHRIMP AND PASTA
Quick and easy recipe adapted from Kraft Food and Family magazine. The mushrooms and artichokes give this a great flavor. I made this using fetuccini.
Provided by Kozmic Blues
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
- Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
- Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
- Sprinkle with cheese and parsley.
Nutrition Facts : Calories 317.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 120.7, Sodium 807.5, Carbohydrate 42.8, Fiber 5.1, Sugar 3.3, Protein 25.1
ZESTY SEAFOOD PASTA
I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!
Provided by Charlotte Wood Stanosek
Time 1h15m
Yield 12
Number Of Ingredients 20
Steps:
- Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.
- Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
- Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.
- Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
- Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
- Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
- Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 59.8 g, Cholesterol 217.2 mg, Fat 12.7 g, Fiber 3.6 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 694.9 mg, Sugar 2.2 g
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