Shrimp & Feta Ala Grecque
Submitted by rafab1
Greek-style shrimp and feta tossed with fettuccine in a lemony tomato sauce with fresh basil, dill, and parsley. Serve it warm or chilled for a no-cook summer pasta.
YIELD
6 servingsPREP
25 minCOOK
20 minREADY
25 minNo stove required beyond boiling the noodles. This is summer entertaining made effortless.
Cooked shrimp, crumbled feta, and sliced scallions get tossed in a bright, herb-loaded sauce of tomato, olive oil, fresh lemon juice, basil, dill, and parsley. Let it marinate in the fridge for an hour so the feta softens into the sauce and everything melds together.
Toss it with hot fettuccine for a warm meal, or chill the whole thing and serve it cold as a pasta salad. Either way, the tangy feta, briny shrimp, and fresh herbs hit like a Mediterranean vacation on a plate.
Kitchen Tips
- Use good feta. Block feta from the deli counter crumbles better and has more flavor than pre-crumbled feta from a bag.
- Don’t overdress the pasta. The olive oil and tomato sauce coat the noodles nicely, but too much liquid makes it soupy. Toss gently.
- Fresh herbs only. Dried basil and dill just don’t have the punch this recipe needs. The fresh herbs are what make it sing.
Ingredients
Directions
Combine shrimp, feta cheese, scallions in a large bowl.
Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well.
Cover and refrigerate 1 hour.
Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold.
Makes 6 servings
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