Mmm, I'm salivating just remembering this pasta dish and how yummy it was. And I kinda wanna make it and eat it again right now.
Do you remember the feta dip recipe I posted? Super easy and super yum? Well, Shari over at The Daily Dish had a great idea to make this dip into a pasta dish with shrimp!
What You Need:
-1 pound shrimp (I used frozen, pre-cooked, tail off small shrimp)
-1-2 tsp minced garlic
-about 10oz crumbled feta cheese
-4 roma tomatoes
-1 bunch green onions
-juice from 1 lemon
-3/4 lb. spaghetti (we used whole wheat to make it healthier)
-3 tablespoons oil, divided (1T and 2 T)
-black pepper to taste
-1 tsp dried oregano*
-1 tsp dried basil*
*instead of these two, you can try 2-3tsp of the Cavender's Greek seasoning that you used in the feta dip
What You Do:
1. Cook the pasta according to the package directions in a large pot. When it's done, drain it and return it to the pot you used.
2. While the pasta is cooking, slice up your tomatoes and green onions.
3. Using a frying pan, add about 1 tablespoon of olive oil and the minced garlic to the frying pan. Let it heat up for about a minute and add in your shrimp. Cook until the shrimp look pink and cooked.
3. Place the pot with the cooked noodles on low-medium heat. Add the shrimp, tomatoes, green onions and feta. Mix all of the ingredients.
(see why you needed a big pot?)
4. Add in the remaining 2 Tablespoons of olive oil, lemon juice (be careful with not to squeeze in the seeds), basil and oregano (or Cavender's Greek Seasoning) and the black pepper. Mix well.
(this is not the "mixed well" shot)
5. Plate it up. Add on any extra feta for the look or the taste.
Enjoy your healthy flavorful dish!
Thank you, Shari, for sharing such a yummy recipe--MG and I absolutely LOVE this dish. And it's good as leftovers, too!
Let me know if you try it and how you like it!