Mediterranean Shrimp with Feta
lemon and broccoli pasta
Baking in a spicy (or not) tomato sauce yields tender, slow-cooked shrimp. We serve this Mediterranean-style dish over pasta with feta cheese on top.
- Shrimp, peeled and deveined - 1 lb
- Onions - 1/2, diced
- Bell peppers, red - 1/2, chopped
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Oregano, dried - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Tomatoes, diced (14 oz / 397 g) - 2 cans
- Cheese, feta - 4 oz
- Broccoli - 10 oz, finely chopped
- Pasta, any variety (we used orzo) - 4 oz
- Oil, olive - 2 tsp
- Lemons - 1/4, zest and juice of
- Heat oven to 425 F / 218 C degrees.
- Bring a sauce pan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. About 1 minute before finishing, add in broccoli. Drain. Toss with olive oil, lemon juice and zest. Season with some salt and pepper and more lemon juice, to taste.
- While pasta is cooking, heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add onions and bell peppers and saute until softened, 2 to 3 minutes. Add garlic, oregano and red pepper flakes and saute until fragrant, about 1 minute more. Add tomatoes (including juice) and stir to combine. Simmer until sauce thickens, 4 to 5 minutes. Season with some salt and pepper. Remove from heat and stir in shrimp. Crumble feta over the top.
- Transfer to oven and bake until shrimp are cooked through and cheese is golden brown, 10 to 12 minutes.
- Serve shrimp over pasta and enjoy!
My family LOVES this recipe.. The shrimp with the Feta and Orozo pasta is always a favorite at our house. The lemon really bring everything together0 Helpful
This dish was good but didn't blow anyone's socks off. I felt like we were eating 2 main courses - the pasta and the shrimp dish. Or that the shimp and tomatoes should really be a topping for the pasta. Everyone around the dinner table ended up mixing the two together. I used penne so maybe I would have felt differently with an orzo or farro. I think the shrimp/tomato does really beg for a rice or rice-like grain. It felt like it was close enough in the ballpark of jambalaya or paella to demand that. I would make this again either with rice or such or as a sauce for another pasta.0 Helpful
I added garlic powder to the shrimp dish. Pasta dish had too much lemon for us. But, with a little tweak, we would make it again.0 Helpful
I liked this dish because it's healthy and tasty. Although I tweaked it a little. I added a tbsp of grated ginger to add more zing. Since the red pepper flakes needed a little help. Also feta was bland. So, I mixed half feta and half mixed 4 white cheeses. My family couldn't stop eating it. I even caught my youngest sneaking late to get one more taste of the sauce.0 Helpful
Good just the way it was no changes necessary.0 Helpful
Like others have said, the shrimp just didn't have a ton of flavor. I liked the pasta side, but I had to add extra lemon juice to give it more flavor as the recipe suggested at the end.0 Helpful