Pasta with Shrimp, Lemon, Herbs and Feta recipe |
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01/11/2012
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Ingredients230g pasta, any type (cellentani, rotini, shells, elbows, etc.), cooked according to package directions (reserve 1 cup of the pasta cooking water)2 Tbsp butter 2 Tbsp chopped onion 3 cloves garlic, minced 2 Tbsp all-purpose flour 1 cup half-and-half or heavy cream 1 tsp Greek seasoning 1/2 tsp dried oregano 340g large raw shrimp Zest of 1 lemon 1/4 cup shredded Parmigiano-Reggiano cheese 1/4 cup crumbled feta cheese 2 Tbsp chopped parsley Fresh black pepper, to taste DirectionsIn a very large, nonstick frying pan, melt the butter over low-medium heat. Add the onion and garlic, and saute for one minute. Whisk in the flour, and cook for 1 minute, until the flour is fully incorporated. Pour in the half-and-half, and whisk until smooth, to create a white sauce.Add the Greek seasoning, oregano, shrimp, lemon zest, and two cheeses. Pour in 1/4 cup of the reserved pasta water, or more as needed, to thin the sauce. Cook for 3 minutes, until the shrimp is pink. Stir in the cooked pasta, parsley, and black pepper to taste. Continue cooking for 2 minutes or until the pasta is warm and all ingredients are incorporated and coated with the sauce. Serve hot. ServingsServes 4Recipe provided by The Perfect Pantry. |
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