Pasta with Shrimp, Feta, and Espelette Pepper

A vibrant pasta dish combines juicy shrimp with creamy feta and a subtle kick of Espelette pepper for a perfect balance of flavors. It’s quick to make and sure to impress anyone at your dinner table.

Helpful Chef Tips

Use fresh shrimp for the best texture and flavor.
Don’t overcook the shrimp; they should be opaque and tender.
Add Espelette pepper gradually to control the level of spiciness.

Ingredients 0/9

5 ounces spaghetti 1 tablespoon olive oil 2 tablespoons diced red onion 6 ounces frozen, cooked shrimp 1 teaspoon Espelette pepper powder, or to taste 5 ounces crumbled feta cheese 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 2 teaspoons chopped fresh chives

Why This Dish Is Hard To Resist

This dish combines the sweetness of shrimp with the creamy tang of feta, creating a perfect balance of flavors. The subtle heat from Espelette pepper adds a gentle kick without overpowering the other ingredients. It’s quick to make and feels both fresh and comforting.

Directions

Bring a large pot of salted water to a boil. Cook the spaghetti until it’s just tender but still has a bit of bite, about 11 minutes, then drain it well. While the pasta cooks, heat some olive oil in a big skillet over medium heat. Toss in the chopped onion and cook until it softens, which should take around 2 minutes. Add the frozen shrimp and sprinkle in the Espelette pepper, turning the heat down to medium-low. Cook everything together until the shrimp thaw and start to turn pink, about 3 to 5 minutes. Once the shrimp are ready, add the drained spaghetti to the skillet along with the feta cheese. Turn the heat back up to medium-high and gently toss everything so the feta melts and creates a creamy sauce. Finally, take the pan off the heat and stir in the fresh parsley, mint, and chives. Serve it up on two plates and enjoy!

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By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Serving Guide

Serve with a simple green salad dressed in lemon vinaigrette to lighten the meal. A crusty baguette on the side can help soak up any sauce. Pair with a chilled white wine like Sauvignon Blanc for a refreshing finish.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan over low heat to keep the shrimp tender. Avoid freezing, as the texture of the shrimp and feta may change.

Frequently Asked Questions

Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used. Just adjust the cooking time to about 2-3 minutes until they turn pink.

What can I substitute for Espelette pepper?

You can use smoked paprika or a mild chili powder as a substitute, but start with less and adjust to taste.

How do I know when the pasta is cooked properly?

Cook the spaghetti until it is al dente, meaning it’s tender but still slightly firm to the bite, about 11 minutes.

Can I make this dish vegetarian?

To keep it vegetarian, omit the shrimp and consider adding sautéed mushrooms or roasted vegetables instead.

Is it okay to use a different type of cheese?

Feta is best for its tangy creaminess, but you can try goat cheese or ricotta for a similar effect.

Can I prepare this recipe ahead of time?

It’s best served fresh, but you can cook the pasta and shrimp separately and combine just before serving.

How spicy is this dish with Espelette pepper?

Espelette pepper adds a mild, smoky heat that’s not overpowering; adjust the amount if you prefer less spice.

What kind of pasta works best with this recipe?

Spaghetti is recommended, but you can also use linguine or thin fettuccine for a similar texture.