Feta Shrimp Pasta

Lick the plate good with some added changes. Doubled the butter, added a tablespoon of chopped garlic and some spinach. Next time we make we will add a hint of fresh lemon juice to see what it adds. So easy and so good….. light but creamy.

I followed the recipe to a T, except it was very dry at the end, so I doubled the butter. I recommend doubling the butter, shrimp, and adding a bit more feta. Also, put some oil in the water then you are boiling the noodles so they don’t stick (mine were in a big clump when I tried to mix the shrimp in). Still, a delicious recipe that I’ll definitely make again.

This is a great recipe and it is especially great with some chicken and I love it my sisters and I love it

Minced garlic with the butter might have been better. I added garlic powder, used at least double the amount of onions, more shrimp, more cheese, and half the amount of pasta.

I read the reviews and listened. Boiled some spinach. Sauteed green onions, tomatoes, added chopped spinach about 5 cloves of sliced garlic, salt pepper, added shrimp and when shrimp was ready added feta cheese. Mix well. Do not over cook the shrimp. Serve over pasta and top off with parmesan. NOW THAT WAS DELICIOUS.

Loved this, Added spinach to the butter and onion. Tasty

I read the reviews and doubled the sauce and I would suggest even tripling it. It is a very good base as many said, I did add garlic and a little Old Bay seasoning but other than that..This will definately be on our monthly menu again.

I call this recipe a good “jumping off” recipe for me. To kick up the flavor a bit more for my family, I sauteed minced garlic and diced red bell pepper with the shrimp. The red bell pepper was mainly to add more color to the dish, as I tend to shy away from serving monochromatic dishes. I also added 1/2 cup of dry white wine to the sauce and then freshly chopped parsley, for more color. Loved it!

As written this recipe was too dry. As other reviewer mentioned, there definitely wasn’t enough sauce for the amount of pasta used. What I did to combat that problem was after I cooked the onion and shrimp, I transferred them to a bowl and added white wine to the skillet. I reduced the wine and used that for my sauce. I also added sun-dried tomatoes and fresh parsley for extra flavor.

This dish was excellent! But I did have to make changes. The amount of pasta is really way too much for half a pound of shrimp. I used one pound of frozen shrimp which I defrosted by boiling some water and turning off the heat then placing the shrimp inside and covering the top for about 3 minutes-then I continued by sauteing the shrimp with the onions and garlic as the recipe calls for. I also used about half a brown onion rather than the two tablespoons the recipe calls for. In addition, I doubled the amount of feta cheese-this made the amount of sauce plentiful. I also made sure to add garlic as some of the other reviewers suggested. When adding the sauce to the pasta I had a seperate bowl where I added both the sauce and the pasta as I went along mixing to make sure I didn’t have too much of either. I did end up throwing away a bit of the pasta because it was still too much for the sauce! But when I was done, I had a restaraunt quality dish! It made about 5 servings.

Need to add 3/4 cup of milk and more cheese as it needs lots more sauce. I added Bay spice and spinnach like others to make it 5 star. Cut pasta to 8 oz.

This is one of those recipes where I thought I didn’t have anything to make for dinner and bam! here it was! Quick and easy and really delicious. Made 4 serving size with 2tbs of butter and added some leftover broccoli a little bit of orange bell pepper and seasoned the shrimp with pepper flakes for a little zest. Also added some 2 cloves of garlic to the onions. Topped it off with frozen parsley I always have in the fridge. Great recipe.

I viewed this recipe about an hour ago, and I tried it. I substituted the feta cheese for velveeta cheese because I’m saving the feta for something else. I also added a little bit of pesto sauce from a jar. Needless to say, I enjoyed it. Very simple recipe, and I WILL try it again.

Five stars with a lot of revisions. Added chopped zucchini to the shrimp saute. Used Italian dressing instead of butter for added flavor. Used green onion instead of white. Squeezed half a lemon into the mixture. Also added about 1/2 cup to 1 cup of milk for extra creaminess. also added old bay seasoning to the shrimp. OH – used bowtied pasta. I was told that I MUST make this meal tomorrow. WONDERFUL AND QUICK TO MAKE!!!!!! Added note: I have been making this for several months now. Have subbed chicken, added sauteed frozen veggies, and have yet to complain about the meal.

This was quite tasty – simple, light and delicious. I made it exactly as written, except that I had a little more than a half-pound of shrimp on hand, and used it all. Like some previous reviewers, I also have a slight problem with the proportions – a full pound of pasta is way too much for the “other stuff”, in myh book. If i were to make this again, I’d cut the pasta down to a half-pound, or double everything else. One other minor quibble is that, as is, there are really no added herbs or spices. The feta adds some nice flavoring to the simple butter/shrimp/onion flavors, but this recipe is a little noticeable for the lack of a little basil? thyme? or something like those. But overall, this is a very nice recipe, which I just might make again, with my suggested changes.

The flavours in this recipe are an excellent combination, and I think it’s a great start. Based on other reviewers’ suggestions, I cut the amount of pasta in half (kept the other proportions the same), and added a clove of garlic in with the onion. I used a combination of olive oil and butter, and used some shrimp I had seasoned with garlic salt a few days prior, so they were VERY flavourful and delicious 🙂 Even using 1/2 of the pasta, I still felt it could have used more sauce. But like I said, it’s an excellent base recipe that is easy to customize and quick to prepare. Thanks for sharing!

As written this is just average, but, I added spinach, swiss chard, and diced tomatoes to it and it was a 5 star meal after that! I served it with WW pasta. I picked this recipe because I have tons of feta cheese that I needed to use. This was a great way to use it with ingredients that I always have on hand.

Made this for my family and they LOVED it 🙂 thanks for putting up such a groovy recipe

Loved the flavor of the feta and the shrimp. Based on other reviews, I added garlic and also increased the amount of shrimp to 1/4 pound per person. I replaced the butter with olive oil and used whole wheat pasta. I had some black olives in oil in the frig and added a few of those to the finished sauce and they blended well with the feta. Will definitely make this again, very quick and good.

I thought this was great!! I did substitute olive oil for the butter and threw in some garlic and I used less than 1/2 the pasta. I can see why some may think it’s a bit dry…it is not really a sauce, but more a topping, but I would double everything but leave the pasta the same. Thanks!

I’m always looking for easy recipes since I work 10 hours a day. This was SO easy and absolutely delicious. My husband and I both love it and I told everyone at work about it also! Thanks for a new and delicious recipe!