THE RECIPE JOURNAL · Main Course
Shrimp and Feta Pasta with a Kick of Espelette
This flavorful pasta dish combines succulent shrimp and creamy feta with a spicy touch of Espelette pepper for a perfect balance of heat and richness. It’s quick to make and sure to impress any dinner guest!
FROM THE KITCHEN • Shrimp and Feta Pasta with a Kick of Espelette
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Cook Spaghetti Al Dente
Start by bringing a big pot of salted water to a boil. Cook the spaghetti in the boiling water, stirring now and then, until it’s just tender but still has a bit of bite—about 11 minutes. Drain it well once it’s done.
02
Saut Onions and Shrimp
While the pasta cooks, heat some olive oil in a large skillet over medium heat. Toss in the chopped onion and cook it until it softens, which should take around 2 minutes. Then add the frozen shrimp along with the Espelette pepper, and turn the heat down to medium-low. Cook everything together, stirring occasionally, until the shrimp are thawed and heated through, about 3 to 5 minutes.
03
Toss Spaghetti with Feta
Add the drained spaghetti right into the skillet, then crumble in the feta cheese. Turn the heat up to medium-high and give everything a good toss so the feta melts and turns into a creamy sauce that coats the pasta.
04
Stir in Fresh Herbs
Finally, take the skillet off the heat and stir in the fresh parsley, mint, and chives. Give it one last mix, then divide everything between two plates and enjoy!
Why you’ll love it
This dish combines tender shrimp with creamy feta cheese and a subtle heat from Espelette pepper. It’s quick to make, packed with flavor, and offers a perfect balance of spicy and savory that will satisfy any pasta lover.
How to serve
Serve with a crisp green salad or steamed vegetables to add freshness. A glass of chilled white wine, like Sauvignon Blanc, pairs beautifully with the spicy and tangy flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave to avoid drying out the shrimp. Avoid freezing, as the texture may change.
