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    You are in: Home / Recipes / Basil Shrimp and Feta Pasta Recipe
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    Basil Shrimp and Feta Pasta

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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.

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    • 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!

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    • 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.

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    • on May 29, 2009

      Yummy! I used a combination of feta and goat cheese.

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    • on April 17, 2008

      Exactly what i was looking for - shrimp, feta and pasta are three of my favorite things in this world. The extra feta for seasoning is necessary. I'll definitely cook this one again!

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    • on February 07, 2008

      This was just what I was looking for. "Staging" this helped me get it quickly and easily prepared. I used large pre-cooked shrimp so added them to my pan right before adding feta. I also added another pinch of red pepper flakes for our taste preference. Outstanding recipe, quickly prepared and to the table for dinner!

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    • on January 30, 2008

      I added a half tsp of salt since my feta wasn't that salty and it was delicious...crushed red pepper being crucial, I think, as well. I meant to make this 5 stars...sorry about that!

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    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
    21%
    Total Fat 8.9 g
    13%
    Saturated Fat 2.7 g
    13%
    Cholesterol 106.3 mg
    35%
    Sodium 575.2 mg
    23%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.2 g
    17%
    Protein 20.3 g
    40%

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