This Shrimp & Feta Ala Grecque is a delightful fusion of Greek flavors and Italian pasta comfort. The dish combines tender, succulent shrimp with salty, crumbly feta cheese, all tossed in a zesty sauce made from fresh lemon juice, olive oil, and a trio of fresh herbs: parsley, basil, and dill. The sweetness of sliced scallions and the richness of tomato sauce create a balanced, savory profile that is both refreshing and satisfying. Perfect for a light summer dinner or a quick weeknight meal, this recipe offers a burst of Mediterranean sunshine in every bite. It can be served warm for immediate enjoyment or chilled for a refreshing cold pasta salad, making it incredibly versatile for any occasion.
Shrimp & Feta Ala Grecque
Description
This Shrimp & Feta Ala Grecque is a delightful fusion of Greek flavors and Italian pasta comfort. The dish combines tender, succulent shrimp with salty, crumbly feta cheese, all tossed in a zesty sauce made from fresh lemon juice, olive oil, and a trio of fresh herbs: parsley, basil, and dill. The sweetness of sliced scallions and the richness of tomato sauce create a balanced, savory profile that is both refreshing and satisfying. Perfect for a light summer dinner or a quick weeknight meal, this recipe offers a burst of Mediterranean sunshine in every bite. It can be served warm for immediate enjoyment or chilled for a refreshing cold pasta salad, making it incredibly versatile for any occasion.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain well and set aside to cool if serving cold, or keep warm if serving hot.
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In a medium saucepan, bring a small amount of water to a boil. Add the cleaned shrimp and cook for 2-3 minutes until pink and opaque. Drain immediately and rinse under cold water to stop the cooking process if serving cold, or leave warm for hot service.
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In a large mixing bowl, combine the cooked shrimp, crumbled feta cheese, and sliced scallions.
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In a smaller bowl, whisk together the tomato sauce, olive oil, fresh lemon juice, chopped parsley, basil, dill, salt, and pepper.
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Pour the sauce mixture over the shrimp and feta mixture. Stir gently until all ingredients are evenly coated.
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Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld, if serving cold.
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Just before serving, toss the shrimp and feta mixture with the cooked fettuccine. Adjust seasoning with additional salt, pepper, or lemon juice if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 685.3kcal
- % Daily Value *
- Total Fat 55.0g85%
- Saturated Fat 20.3g102%
- Cholesterol 244.0mg82%
- Sodium 4349.2mg182%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 1.2g5%
- Sugars 7.4g
- Protein 39.7g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For added flavor, consider mixing in 2 teaspoons of minced fresh garlic along with the herbs.
This dish can be served either warm or cold. If serving warm, toss the hot pasta directly with the shrimp mixture after marinating briefly (15-20 minutes) at room temperature. If serving cold, chill the mixture thoroughly.
Ensure the shrimp are fully cooked but not overcooked to maintain a tender texture. If using frozen shrimp, thaw completely and pat dry before cooking.
Feel free to substitute the fettuccine with linguine or penne for a different texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors often improve after resting overnight.
