Shrimp, Feta, and Espelette Pepper Pasta

My best French friend Cecile introduced me to Espelette pepper powder and I can't get enough of it! It's a red pepper powder from French commune of Espelette that is mildly spicy and full of flavor. This pasta dish combines Espelette pepper with shrimp and feta and the three ingredients work together beautifully. I like to call this dish Les Pates de Cecile (Cecile's Pasta). For additional flavor and a nice presentation, you can crumble some additional feta over each serving and drizzle with extra-virgin olive oil.

By Diana Moutsopoulos

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Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

Be sure to use real full-fat feta cheese from sheep's and/or goat's milk. Cow's milk or reduced-fat feta will not work in this recipe.

Nutrition Facts

Per Serving:
595 calories; protein 37g; carbohydrates 56.3g; fat 23.8g; cholesterol 226.9mg; sodium 985mg. Full Nutrition
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