Feta Shrimp Pasta

Recipe by Rebecca Bent

The combination of Feta cheese and shrimp in culinary dishes likely originates from Mediterranean cuisine, where both ingredients are commonly used. Feta cheese is a traditional Greek cheese made from sheep's milk (or a combination of sheep's and goat's milk). It has a crumbly texture and a tangy, salty flavor due to the brining process it undergoes. Feta has been a staple in Mediterranean diets for centuries and is versatile in both salads and cooked dishes. Shrimp, on the other hand, is widely consumed in coastal regions around the world, including the Mediterranean. It's prized for its sweet, delicate flavor and is used in a variety of seafood dishes. Plus, shrimp is a rich source of high-quality protein found in a balanced diet, making it a nutritious choice for those looking to increase their protein intake while managing their overall calorie consumption. 

The Mediterranean Diet, which this recipe comes from, embodies a way of life celebrated for its profound health benefits and rich culinary traditions. With its emphasis on lean proteins like fish and seafood, it's been associated with reduced risks of heart disease, stroke, and diabetes. Beyond its nutritional prowess, the Mediterranean Diet fosters a lifestyle not unlike ours here on the Eastern Shore; one that values family dining, physical activity, and a deep connection to nature—a timeless philosophy that nourishes both body and spirit alike. 

Ingredients:

Makes 4 servings (or 2 huge servings perfect for Valentine’s Day with a few leftovers) 

• 40 small cherry tomatoes (if they are large, use 30) 

• 8-ounce Block of Feta cheese, rinsed; if you want it creamer, add in an additional 4-ounce block of Feta cheese; plus ¼ cup crumbled Feta for garnish 

• 4 ounces unsalted butter, cut into slices for easy melting 

• 1 teaspoon freshly ground black pepper 

• ½ teaspoon Italian seasoning 

• 1 heaping tablespoon freshly chopped parsley, plus more for garnish 

• 1 pound CrabPlace.com’s Big Momma Key West Pinks (that’s about 10-15 shrimp per pound); deveined and shells fully removed, rinsed and pat dry 

• ¾ pound pasta, I like Rigatoni, Ziti, Penne, Calamarata, Gomiti, Casarecce (if you use smaller sized shrimp, you can use up to 1 pound of pasta) 

• 2/3 cup pasta water 

• 2 tablespoon of really good olive oil, or more butter if you like that flavor  

• Salt 
  

Instructions:

1. Preheat the oven to 400F. 

2. In a large casserole dish add in the cherry tomatoes and the block(s) of Feta cheese. Bake for 15 minutes or until the feta can easily be smashed with a fork. Carefully mash the cherry tomatoes with a fork. Pierce them first with the fork (if they haven’t already burst), so they don’t explode and shoot hot tomato juice everywhere. 

3. Add in the butter, black pepper, Italian seasoning, parsley and mix until well combined. Add the Shrimp in a single layer. Return the dish to the oven and bake for 12 minutes. The shrimp should be nice and plump and their meat opaque. Meanwhile prepare the pasta according to the manufacturer’s instructions.  

4. When the shrimp is done cooking, stir with a wooden spoon until everything is well blended. Add in the cooked pasta, pasta water and olive oil. Mix again, this time a little more delicately, so the pasta doesn’t break. Make sure the pasta and shrimp are well coated with the feta and tomato. Taste for salt. Finish the dish by sprinkling it with the ¼ cup of crumbled feta cheese and chopped parsley for garnish.  Serve immediately. 

   
   

Side Notes: 

• Feta is naturally salty, and each brand is different. Be sure to taste for salt at the end.  

• Other optional ingredients are: splash of white wine with the pasta water, mashed roasted garlic. 

• This dish can also be made with: Lobster, Blue Crab meat, King or Snow Crab meat 

• If you want to create a broth with the shrimp shells, just adjust the pasta water to accommodate, so it would be 1/3 shrimp broth and 1/3 pasta water 

Watch the "How To Video" Now!