Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Feta Pasta with Shrimp and Ouzo
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 923
- Total Fat
- 42 g
- Saturated Fat
- 12 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 41 g
- Cholesterol
- 187 mg
- Sodium
- 1076 mg
This recipe is a variation on the ubiquitous Baked Feta Pasta dish that went viral on social media a few years ago. Adding fresh shrimp and a shot of ouzo gives the pasta a Greek twist (think shrimp saganaki!) and works perfectly with the sweet roasted tomatoes and creamy feta.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 923
- Total Fat
- 42 g
- Saturated Fat
- 12 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 41 g
- Cholesterol
- 187 mg
- Sodium
- 1076 mg
Ingredients
Directions
- Preheat the oven to 400˚ F. Spread out the tomatoes in a 3-quart baking dish. Season with salt and pepper. Cut off about one-quarter of the block of feta; crumble and reserve for garnish. Place the remaining block of feta in the middle of the baking dish. Sprinkle the oregano and drizzle the olive oil over everything. Bake until the feta and tomatoes are very soft, about 35 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain the pasta.
- Combine the shrimp, garlic and red pepper flakes in a medium bowl. Season with salt and pepper and toss.
- Remove the baking dish from the oven and nestle the shrimp among the tomatoes. Return to the oven and bake until the shrimp are just cooked through, 5 to 6 minutes.
- Drizzle the ouzo over the feta and carefully light it with a long stick lighter. When the flames have subsided, mash the feta and tomatoes with a fork and stir gently until a creamy sauce forms.
- Stir in the cooked pasta, lemon zest and half of the parsley. Stir in some of the reserved cooking water as needed to loosen. Season with salt and pepper. Top with the reserved crumbled feta and remaining parsley.
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