Pasta with Prawns and Feta
This is a Mediterranean style pasta dish where prawns are sauteed in wine and garlic and topped with feta cheese.
Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
- 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.
- While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
- Toss hot pasta with prawns, tomato sauce and feta. Feta will melt slightly. Serve.
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Reviews and Ratings
Global Ratings:
(541)
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)