Indulge in the rich flavors of fire-roasted tomatoes and creamy feta cheese with this delicious pasta dish. Tossed with succulent shrimp and aromatic herbs, this recipe is a perfect combination of tangy and savory notes. With a preparing time of only 30 minutes, this dish is both convenient and satisfying. Ideal for a weeknight dinner or when you want to impress your guests with a delightful meal, this recipe is a winner. Get ready to savor the taste of the Mediterranean with this fire-roasted tomato and feta pasta with shrimp.
Ingredients
- 8 ounces of pasta
- 1 pound of shrimp, peeled and deveined
- 4 tablespoons of olive oil
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1 can (14.5 ounces) of fire-roasted tomatoes
- 1/4 teaspoon of red pepper flakes
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1/2 cup of crumbled feta cheese
- 2 tablespoons of fresh parsley, chopped
- Lemon wedges, for serving
Directions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional minute.
- Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil.
- Pour in the fire-roasted tomatoes, red pepper flakes, dried oregano, and dried basil. Season with salt and pepper to taste.
- Simmer the tomato mixture for 10 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss until well coated with the tomato sauce.
- Stir in the cooked shrimp and crumbled feta cheese. Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and garnish with fresh parsley.
- Serve the fire-roasted tomato and feta pasta with shrimp with lemon wedges for an extra citrusy kick.
