Pampered Chef Consultant Melanie Craft Shares Shrimp & Feta Pasta Recipe for Montgomery County Seafood Lovers
Featured in Stroll Lake Windcrest
If seafood stock is not available, you can substitute chicken stock. For extra seafood flavor, boil the chicken stock with the shrimp peels for a few minutes, then strain and discard the peels before cooking the pasta.
Ingredients
- 2 lbs shrimp, peeled and deveined
- 1 lb pasta (your favorite type)
- 6 oz feta cheese, crumbled (divided)
- 1 lemon, cut into wedges
- 2 Tbsp Old Bay seasoning
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 32 oz seafood stock
- 4 oz butter, divided
1. Season the shrimp
Toss shrimp with Old Bay seasoning until evenly coated.
Toss shrimp with Old Bay seasoning until evenly coated.
2. Cook the shrimp and peppers
In a large skillet, melt 1 tablespoon of butter over medium heat. Add shrimp and diced red bell pepper. Cook for 3–5 minutes, stirring occasionally, until shrimp are pink and cooked through. Remove from heat and set aside.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add shrimp and diced red bell pepper. Cook for 3–5 minutes, stirring occasionally, until shrimp are pink and cooked through. Remove from heat and set aside.
3. Cook the pasta
In a large pot, bring seafood stock to a boil. Add pasta and cook according to package directions until al dente. Do not drain—the remaining stock will become part of the sauce.
Tip: If more liquid is needed while cooking, add a splash of water as needed.
In a large pot, bring seafood stock to a boil. Add pasta and cook according to package directions until al dente. Do not drain—the remaining stock will become part of the sauce.
Tip: If more liquid is needed while cooking, add a splash of water as needed.
4. Make the sauce
Stir in remaining butter and 5 oz of the crumbled feta. Mix until the feta begins to melt and creates a creamy sauce with the seafood stock.
Stir in remaining butter and 5 oz of the crumbled feta. Mix until the feta begins to melt and creates a creamy sauce with the seafood stock.
5. Combine everything
Add shrimp and bell peppers back into the pasta. Stir in chopped parsley and mix well.
Add shrimp and bell peppers back into the pasta. Stir in chopped parsley and mix well.
6. Serve
Serve warm topped with remaining feta and lemon wedges for squeezing over each bowl.
Serve warm topped with remaining feta and lemon wedges for squeezing over each bowl.
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Melanie Craft | The Craft of Cooking | Pampered Chef Independent Consultant
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