Shrimp and Feta with Angel Hair
Elevate your weeknight dinner game with this vibrant and flavorful Shrimp and Feta with Angel Hair recipe. Featuring tender angel hair pasta tossed with succulent, pan-seared shrimp, sweet cherry tomatoes, and a touch of spicy red pepper flakes, this Mediterranean-inspired dish strikes the perfect balance of light and indulgent. A splash of dry white wine enhances the rich garlic-tomato base, while creamy crumbled feta and fresh parsley add a burst of tangy brightness. Ready in just 30 minutes, this quick and easy shrimp pasta is perfect for busy evenings yet elegant enough for entertaining. Serve with a squeeze of fresh lemon for a zesty finishing touch, and enjoy a cozy, crowd-pleasing meal packed with coastal charm.
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Recipe Information
Ingredients
- 12 ounces Angel hair pasta
- 1 pound Large shrimp, peeled and deveined
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1.5 cups Cherry tomatoes, halved
- 0.5 teaspoons Crushed red pepper flakes
- 0.5 cups Dry white wine
- 0.5 cups Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 4 wedges Lemon wedges (for serving, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook the shrimp for 2-3 minutes per side, or until pink and just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the cherry tomatoes and crushed red pepper flakes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Deglaze the skillet by pouring in the white wine, stirring to scrape up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Reduce the heat to low and return the shrimp to the skillet. Add the cooked pasta, tossing to combine with the sauce. If the mixture seems dry, add reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Sprinkle the crumbled feta cheese and chopped parsley over the dish. Gently toss to distribute evenly.
Serve immediately, garnished with additional parsley and lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 23.2 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1069 mg | 82% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
