Light Shrimp Feta Pasta Recipe Is Ready In a Flash & High Protein (20 Minutes) by Terri Kendrick
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I always keep frozen shrimp in the freezer, pasta in the pantry and Parmesan cheese and at least one lemon in the fridge. Because I happened to also have feta cheese leftover from an earlier meal, this lemon shrimp and feta pasta recipe inspired by Real Simple came together so easily. In fact, this high-protein recipe was so quick I had dinner on the table a full half hour before we typically eat! (Check out the health benefits of protein.)
To make this Mediterranean-inspired lemony seafood pasta you will need shrimp, angel hair pasta, olive oil, black olives, garlic, salt, black pepper, crushed red pepper flakes, lemons for zesting and juicing, Parmesan cheese and feta cheese.
The lemony, cheesy sauce makes this shrimp and pasta dish lighter and brighter than typical heavy tomato or pesto-based pasta dishes, while the red pepper adds a zing. Perfect for summer dinners, it's great served solo or with a salad and a chunk of bread. Mangia!
Cuisine: American / Mediterranean / Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 pound shrimp, peeled, deveined, tail removed
- 8 ounces angel hair pasta
- 3 tablespoons olive oil
- 1/2 cup black olives, sliced
- 3 cloves garlic, finely chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes, plus more for serving
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons lemon zest (divided)
- 1/8 cup fresh lemon juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
Here’s how to make it:
- Cook pasta according to the al dente directions on the package. Drain, reserving 3/4 cup of the pasta water. (Don’t forget to reserve some pasta water as the dish will become too dry without it.)
- Heat oil over medium in a large, high-sided skillet and add shrimp. About 2 minutes into cooking shrimp, add olives, garlic, salt, crushed red pepper flakes, black pepper and 1 teaspoon lemon zest. Cook shrimp mixture until the shrimp is no longer pink, a total of about 5 minutes, stirring often. Mix in lemon juice and remove the skillet from heat.
- Add the pasta and 1/2 cup reserved pasta water to the shrimp mixture in the skillet. Gradually stir in the Parmesan cheese. The Parmesan cheese and water will create a light sauce (add more pasta water as needed).
- Serve the dish sprinkled with feta and the remaining 1 teaspoon lemon zest. Top with more crushed red pepper flakes before serving, if desired. This recipe is easy to double or triple for dinner parties. Store the pasta in an airtight container in the fridge and reheat in the microwave.
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