Zesty Feta And Shrimp Summer Pasta Salad Recipes

SHRIMP PASTA SALAD

Steps:

• Cook the pasta to al dente according to the package instructions. Drain in a colander, then rinse with cold water to stop the cooking. Shake off as much water as possible. Let the colander with the pasta sit in the sink or on a towel to continue draining while you prepare the rest of the salad.
• In a small bowl or large measuring cup, whisk together the dressing ingredients: Greek yogurt, lemon juice, honey, white vinegar, Dijon, salt, black pepper, and cayenne pepper.
• In a large serving bowl, place the shrimp, celery, bell pepper, peas, green onion, and dill. Shake the pasta once more, then add it to the bowl. Drizzle with the dressing and stir gently to combine. Taste and adjust the seasoning as desired.
• If time allows, place the pasta in the refrigerator and chill for 1 hour prior to serving. Enjoy directly from the fridge or at room temperature.

SHRIMP, FETA, AND ESPELETTE PEPPER PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 2 minutes. Add frozen shrimp and Espelette pepper and lower heat to medium-low. Cook until shrimp is no longer frozen, 3 to 5 minutes.
• Add drained spaghetti to the skillet along with feta cheese. Increase heat to medium-high. Toss to coat spaghetti in the mixture until feta has melted and become a sauce. Remove from the heat and toss in parsley, mint, and chives until incorporated. Divide between 2 plates.

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.

LOW FAT ZESTY SHRIMP AND PASTA

Steps:

• In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
• Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
• Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
• Sprinkle with cheese and parsley.

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.

FETA SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
• Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.