Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basil Shrimp and Feta Pasta Recipe
    Lost? Site Map

    Basil Shrimp and Feta Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Tish's Note:

    I love shrimp and feta so this is a real winner. Hope you all agree

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the olive oil in a skillet over medium-high heat.
    2. 2
      Briskly sauté the onion until softened, about 3 minutes.
    3. 3
      Add the garlic and prawns and sauté just until prawns turn a bright orange color, about 5 minutes.
    4. 4
      Add the wine, lemon juice and diced tomatoes, mixing thoroughly.
    5. 5
      When tomatoes have softened, add the basil, parsley and red pepper flakes.
    6. 6
      Cook for 2 minutes, then fold in the feta cheese.
    7. 7
      Heat until the cheese has softened.
    8. 8
      Ladle the sauce over the prepared linguine.

    Ratings & Reviews:

    • on May 13, 2002


      If you have to use frozen cooked shrimp, as I had to, put the shrimp in last after everything else is cooked and just warm it up. I served it over shell pasta because you can get so much more sauce per bite when you eat it with a spoon. Also, if you can't get Romas, canned stewed tomatoes are just fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2002


      Tish, this was wonderful and very easy. The only thing we did differently was to increase the amount of red pepper flakes since we like things 'nuclear' at our house. Thanks very much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2002


      When I made this I forgot to add the red pepper flakes however, both hubby and I thought that wouldn't have made enough of a difference to make this a keeper recipe. Both of us found it rather tasteless and bland. I was actually quite liberal with the fresh basil too and still, there seemed to be no taste. I doubt I'll make this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Basil Shrimp and Feta Pasta

    Serving Size: 1 (236 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 366.2
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 2.7 g
    Cholesterol 106.3 mg
    Sodium 575.2 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 2.8 g
    Sugars 4.2 g
    Protein 20.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes