I gave this only 3 stars because I had to really kick it up several notches to make it something we would eat. First I added a tablespoon of crushed garlic to the butter and diced onions. I then added a pint of thickend cream and 1/4 cup of dry sherry to the pan along with the feta cheese. I simmered that until it was reduced then added a pound of shrimp and some minced chives. This made it substantially a different recipe but one I could serve to company. The basic recipe was a good start just needed some major tweaking. My changes served over the pasta made 4 very generous servings for my company. Thanks for the basics though....great springboard!
This was a great recipe. I just put a little bit of personal touch to it. I doubled the amount of sauce beause when cooking the dish I decided that for me I needed more sauce. Also I used light butter to cut the fat add a touch of garlic a bit of lemon juice and some asparagus it makes a yummy dish I can eat even on my diet.
This is exactly the kind of recipe I've been looking for for years - simple flavors and interesting at the same time. The flavors are subtle but compelling. I doubled the amount of shrimp and feta (since I like a significant amount of protein) and cut the pasta in half to make 4 servings. Since I will be the only one eating it I added about 2 tablespoons of butter to the pasta to keep it from becoming a nasty congealed lump before my next meal. The ease of preparation is an added bonus. I am grateful for this recipe and will definitely be making it often.
Something is wrong 2 tbl. butter and 4 oz. shrimp doesn't cover 16 oz pasta at my house. I doctored up the recipe in great detail. Search ingredients for shrimp and feta cheese for several recipes that warrant using expensive ingredients. This is not a do-again recipe.
Was a good base but added extra feta used oil & garlic instead of butter. added onions & zucchini while pasta boiled. then added shrimp to onions with extra feta & dab of butter to cream sauce. added chives before serving. Definitely needed extra sauce but good start.
Excellent flavor. Quick and easy recipe. Will either double the amount of sauce I make or cut back on the amount of pasta next time as there was too much pasta for the amount of sauce made by the recipe.
This was so simple and amazing how the feta cheese blended immediately with the liquid from the shrimp to make a tasty creamy rich sauce. I plan to have this as a regular thing.
Nice quick and easy recipe. I used wholemeal pasta(40g penne pasta instead) and 2 tsp low fat margarine instead of butter. I also used spring onions ( scallons in the US) in place of onions. I used precooked prawns from the freezer and just defrosted them in minutes. It is a very easy recipe to make when in a rush ( I used 42g of feta as well as 113g of prawns). The liquid from the prawns helps to make the sauce which is great as an alternative to red sauce. Even my 3 year old loved it. This was just enough for 1 person as I wasn't feeding many. Next time I will add from chopped garlic and maybe a bit of fresh parsley.
As written this recipe was too dry. As other reviewer mentioned there definitely wasn't enough sauce for the amount of pasta used. What I did to combat that problem was after I cooked the onion and shrimp I transferred them to a bowl and added white wine to the skillet. I reduced the wine and used that for my sauce. I also added sun-dried tomatoes and fresh parsley for extra flavor.
