SHRIMP PASTA WITH CHEESE RECIPES

SHRIMP AND FETA CHEESE PASTA RECIPE | ALLRECIPES

Shrimp and Feta Cheese Pasta Recipe | Allrecipes image

This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!

Provided by JWEARY15

Categories Seafood Shellfish Shrimp

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

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.

Nutrition Facts : Calories 603.1 calories, CarbohydrateContent 75.2 g, CholesterolContent 168.2 mg, FatContent 19.5 g, FiberContent 4.2 g, ProteinContent 32.9 g, SaturatedFatContent 7.1 g, SodiumContent 763.3 mg, SugarContent 4.5 g

PASTA & SHRIMP WITH RICOTTA CHEESE SAUCE RECIPE - FOOD.COM

Pasta & Shrimp With Ricotta Cheese Sauce Recipe - Food.com image

From a Publix supermarket card which credits the T-factor diet by Martin Katahn, Ph.D. I haven't tried this yet...it was just wasting away in my recipe box.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 large garlic cloves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 teaspoon reduced-calorie margarine
1/2 cup skim milk
3/4 cup ricotta cheese, part skim
8 ounces small shrimp, shelled, deveined, sliced lengthwise
1 (10 ounce) package frozen peas, completely thawed
2 tablespoons parsley, chopped
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 -3 dashes Tabasco sauce
1/4 cup low-fat monterey jack cheese, shredded, 1 oz
12 ounces linguine

Steps:

Saute garlic and red pepper flakes in hot margarine in a 10" nonstick skillet for 2 minutes or until garlic is golden.
Whisk in milk and ricotta until smooth.
Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce.
Cook over medium-low heat 3-4 minutes or until shrimp turn pink.
Stir in cheese.
Meanwhile cook linguine in a large pot of boiling water following package directions.
Drain and rinse quickly in hot water and transfer to a large bowl.
Top pasta with the hot shrimp sauce and toss well to coat.
Serve immediately.

Nutrition Facts : Calories 1062.1, FatContent 19.6, SaturatedFatContent 10.5, CholesterolContent 201.5, SodiumContent 1589.7, CarbohydrateContent 155.9, FiberContent 12.1, SugarContent 12.1, ProteinContent 62.4

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