Shrimp And Feta Pasta Salad Recipes

SHRIMP AND FETA CHEESE PASTA

Steps:

• In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp 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 shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

GREEK STYLE PASTA WITH SHRIMP AND FETA

Steps:

• Bring a large pot of water to a boil.
• Cut onion into thin slices and mince garlic cloves.
• In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
• Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
• Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
• Shell and devein the shrimp.
• Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
• Add the olives and half the feta cheese and stir to combine.
• Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

SHRIMP AND FETA WITH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Heat oil in a large skillet over medium heat; cook and stir onion until slightly softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Mix tomatoes in juice, water, wine, oregano, and salt into onion mixture; cook and stir until sauce is thickened, about 10 minutes.
• Mix shrimp into sauce and cook until shrimp are cooked through, 2 to 3 minutes. Stir feta cheese and parsley into sauce; serve over orzo.

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
• In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
• Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
• Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
• Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

SHRIMP PASTA SALAD WITH FETA, SUN-DRIED TOMATOES AND OLIVES

Steps:

• Blend first 5 ingredients in a blender or food processor briefly, just until the sun-dried tomatoes are coarsely chopped.
• Add this dressing to the drained HOT pasta in a large bowl.
• Toss to coat well.
• Cool, stirring occasionally.
• Add remaining ingredients.
• Salt and pepper to taste.
• Cover and chill.

SHRIMP, TOMATO AND FETA SALAD

Steps:

• Coat a large saute pan with olive oil. Add 2 cloves garlic and a pinch crushed red pepper and bring to a high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard. Add the shrimp to the pan, sprinkle with salt and saute until the shrimp have turned pink and opaque, 3 to 4 minutes. Remove from the heat and cool. When the shrimp have cooled, cut them in half lengthwise and reserve.
• Toss together the tomatoes, feta, cucumbers and onions. Smash and finely chop the remaining 2 cloves garlic and add it to the veggies. Add the oregano and a pinch of crushed red pepper. Add in the shrimp and toss to combine. Dress the salad with the vinegar and olive oil and season with salt. Let sit for at least 30 minutes before eating.
• Mmmmmm...salad!

SHRIMP, FETA, AND ORZO SALAD

Steps:

• in a bowl, whisk together garlic, lemon juice, olive oil, oregano and salt and pepper to taste. add shrimp to marinade, stirring to coat well.
• marinate shrimp, covered and chilled, 1 hour. prepare grill pan.
• meanwhile, cook orzo according to package instrucktions. transfer to a large bowl and let cool.
• for the dressing, combine all six ingeredients in a blender until emulified.
• when orzo is cool, stir in feta, tomato, scallions, and parsley leaves. add dressing to taste and toss well. season with salt and pepper.
• remove shrimp from marinade; discard marinade. grill shrimp until just cooked through, about 2 minutes on each side.
• using tongs, remove shrimp from grill pan and toss gently with orzo mixture.
• line salad bowls with baby greens and fill with orzo salad.

GREEK PASTA SALAD WITH SHRIMP AND OLIVES

Steps:

• Mix first 10 ingredients in large bowl. Add linguine and shrimp and toss to blend. Season salad to taste with salt and pepper. (Can be prepared 30 minutes ahead. Let stand at room temperature.)

SHRIMP, GREEN BEAN AND FETA PASTA SALAD

Steps:

• Have ready a large bowl of ice water.
• In pot of boiling salted water, cook green beans until they turn bright green and start to soften.
• Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel.
• Meanwhile, prepare pasta according to package directions (cook until al dente.).
• Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside.
• In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste.
• Serve immediately, or cover tightly and refrigerate up to 2 days.