Pasta with Prawns and Feta

    30 minutes

    This is a Mediterranean style pasta dish where prawns are sauteed in wine and garlic and topped with feta cheese.

    504 people made this

    Serves: 5 

    • 3 tablespoons olive oil
    • 450gg prawns, peeled and deveined
    • 5 cloves garlic, minced
    • 1 tablespoon white wine
    • 450g linguine
    • 2 tomatoes, chopped
    • 1 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 170g crumbled feta cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium frypan over medium heat, heat 2 tablespoons olive oil. Cook prawns, garlic and white wine for 5 minutes, or until prawns are pink. Remove prawns with slotted spoon and set aside.
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    3. While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
    4. Toss hot pasta with prawns, tomato sauce and feta. Feta will melt slightly. Serve.

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    Reviews in English (407)


    Wonderful mix of flavors! I did make a few changes, though. I used fresh oregano and basil, doubled the amount of tomato, and added MUCH more white wine than the original recipe called for (I used at least 1/2 cup of the wine as the base for the sauce, as others said it was dry). I also added a little bit of salt to the sauce. Instead of just shrimp, I used a seafood mix of shrimp, scallops, and squid and tossed it all with spinach linguini. Definitely a keeper!  -  11 Sep 2006  (Review from Allrecipes USA and Canada)


    The best meal I've ever cooked, and one of the best I've ever tasted. I cooked for a friend who loved it and in a week I had to cook it three times for all the friends that she told about it! One little glitch is that it seems a bit dry with the ingredients posted here, I increased the portions of everything but the pasta by a half and it was perfect. Also, try adding some pitted black olives, it gives it a better look and taste.  -  11 Sep 2006  (Review from Allrecipes USA and Canada)


    Outstanding!!! I thought the idea of feta cheese with shrimp sounded odd, but I was SO wrong! It was very tasty! (I do agree with some of the other reviewers that the pasta to sauce ratio is a bit off; you don't need to use 16 oz. of pasta; just use about 2/3 of that.) I used 2 cans of diced tomatoes rather than fresh, added a few pinches of crushed red pepper and a splash or two of half & half at the end. Oh my goodness! What an awesome recipe! My husband and I both had seconds and there's still some left for my lunch tomorrow. I'd been looking for something new to do with shrimp and now I will look no further! Thanks so much for a terrific recipe!!!  -  03 Dec 2006  (Review from Allrecipes USA and Canada)