Recipe of Favorite Shrimp, Tomato and Feta Pasta with Watercress

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, shrimp, tomato and feta pasta with watercress. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Linguine pasta and sauteed shrimp are bathed in a basil-flavored fire roasted tomato sauce and sprinkled with feta cheese. (TESTED & PERFECTED RECIPE) Shrimp nestled in a Greek-spiced tomato sauce, topped with chunks of feta, and then baked until golden. Off the heat, arrange the shrimp over the tomato sauce in an even layer. All Reviews for Tomato and Shrimp Pasta with Feta. Tomato and Shrimp Pasta with Feta. this link is to an external site that may or may not meet accessibility guidelines.

To begin with this particular recipe, we must prepare a few components. You can cook shrimp, tomato and feta pasta with watercress using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Shrimp, Tomato and Feta Pasta with Watercress:

1. Get 100 g penne pasta,
2. Prepare 1 pinch salt,
3. Get 3 small vine tomatoes, chopped,
4. Prepare 100 g frozen shrimp (medium sized),
5. Make ready 1 handful watercress, chopped roughly,
6. Take 63 g reduced fat feta cheese, cut into small cubes,
7. Make ready 30 g le roule garlic soft cheese,
8. Take Cracked black pepper to season

If you start with the shrimp in their shell, then keep a few heads on, just for. Learn how to make Roasted Tomato-and-Feta Shrimp. Toss with parsley, feta cheese, and lemon juice. Stir to combine, taste, and season with salt as needed.

Instructions to make Shrimp, Tomato and Feta Pasta with Watercress:

1. Bring a large saucepan of salted water to the boil and begin cooking the penne pasta according to packet instructions. Four minutes before the pasta is cooked through add in the frozen shrimp to cook along with the pasta, and then a minute before the pasta has finished cooking add in 9/10ths of the chopped watercress to blanche.
2. Drain off the pasta, shrimp and watercress in a collender and set aside.
3. Using the pan you cooked the pasta in (now drained of all water), add the tomatoes and feta cheese and then return the pasta, shrimp and watercress mix to the saucepan too. Gently stir everything together.
4. Season with a couple of cracks of black pepper and add the le roule garlic soft cheese, again stir gently until the soft cheese melts over the warm pasta and coats it evenly.
5. Serve up in a shallow bowl or plate and then garnish with the remaining watercress set aside from earlier.
6. 415kcals per portion.

Toss with parsley, feta cheese, and lemon juice. Stir to combine, taste, and season with salt as needed. Artichokes, sun-dried tomatoes, shrimp and feta cheese are the stars of the dish. Fresh dill and fresh basil are added in for great flavor! You'll follow the directions on your pasta package for cooking the noodles to an "al dente" texture.

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