So I wasn’t completely blind going into this recipe.
It’s the first recipe I made based on Pinterest, and I like it. A lot.
Between artichokes and lemon giving this dish tons of flavor — on top of the shrimp, tomatoes and feta — it’s one of my favorites.
But before we get too far into this, let me start by posting the pin that got all of this started:
This dish is pretty simple, taking about 20 minutes to put together.
But I did make some changes.
I use fresh fettuccine — most recently from Lexington Pasta — instead of spaghetti and add a bit more artichokes and lemon than the recipe originally calls for.
I usually buy one lemon, cut it in half and end up squeezing the whole thing on top of the dish.
And I nix the parsley. Does parsley have any purpose anyway?
Here’s a bit of the prep:
And the process:
And the verdict:
Let me know what you think of the recipe, and if you would make any more changes.
Pasta with Shrimp, Artichokes and Feta
- 8 ounces pasta (fettuccine, spaghetti or angel hair)
- 4–6 tablespoons olive oil
- 5 garlic cloves, minced
- 1/2 tablespoon lemon zest and some more for garnish
- 1 lemon, divided into two halves
- 1 large tomato, diced or 1/4 cup sun dried tomato in oil, with a few teaspoons of the oil, or 1 cup grape tomatoes cut in half
- 1/4 cup marinated, crumbled feta cheese
- 15–20 uncooked medium shrimp, peeled and deveined
- 5–10 artichoke hearts, in oil (more or less as per your needs)
- red crushed pepper
- salt and pepper
- Sprinkle salt and pepper and squeeze half of the lemon on the shrimp, and set them aside for about 15 minutes.
- Cook pasta in large pot of salted boiling water with one teaspoon of oil, until tender but still firm to bite — al dente. Drain. Save some of the cooking liquid. Transfer pasta to bowl and set aside.
- Add olive oil in skillet over medium heat. Add minced garlic and some crushed pepper and let the oil heat up. Saute the garlic and pepper until the garlic softens, but do not brown them – for about a minute.
- Add the marinated shrimp and saute for a couple of minutes.
- Add tomatoes and cook for a few minutes until they release their juice and soften.
- Add the artichoke hearts, the rest of the lemon juice and lemon zest. Add salt and pepper to taste.
- Cook until shrimp is just cooked through and turns opaque.
- Add the pasta to the pan. Toss cooked shrimp, artichokes and tomato mix with the pasta. Let the mix coat the pasta well, and then switch off the heat. If the dish feels too dry, add some of the reserved cooking liquid from boiling the pasta.
- Add the marinated crumbled feta to the warm pasta and toss.
- Drizzle more olive oil, crushed pepper and zest if you wish.
- Serve warm.
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