Shrimp (or Chicken) And Feta Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook until al dente according to package directions (usually 8–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare protein

If using shrimp: pat 1 lb shrimp dry, season with 1/2 tsp salt and 1/2 tsp black pepper. If using chicken: slice 1 lb chicken breast into 1/2-inch strips, season with 1/2 tsp salt and 1/2 tsp black pepper and a light drizzle of olive oil.

In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. For shrimp: add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate. For chicken: add strips in a single layer and cook 3–4 minutes per side until cooked through and golden; slice thicker pieces down to ensure doneness. Remove chicken to a plate. Wipe skillet clean if bits begin to burn.

Lower heat to medium and add remaining 2 tablespoons butter to the same skillet. Add minced shallot and sauté 2–3 minutes until translucent. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Build creamy sauce

Pour in 1 cup heavy cream and 1 cup whole milk and bring to a gentle simmer (do not boil). Add 1 cup grated Parmesan, 3 oz crumbled feta, 1/4 tsp red pepper flakes, and 1/8 tsp freshly grated nutmeg (if using). Stir continuously until cheeses melt and sauce thickens slightly, about 3–5 minutes.

If sauce becomes too thick, add up to 1/2 cup reserved pasta cooking water, a few tablespoons at a time, to reach desired consistency. Taste and adjust seasoning with salt and pepper (be conservative with salt because Parmesan and feta are salty). Stir in 1 tablespoon lemon juice to brighten the sauce.

Return cooked shrimp or chicken to the skillet and toss gently to coat and heat through for 1–2 minutes. Add drained fettuccine and toss until evenly coated, adding up to 1/4–1/2 cup more reserved pasta water if needed to loosen the sauce.

Build tomato sauce

To the sautéed shallot and garlic, add 14.5 oz crushed tomatoes, 1 tablespoon tomato paste and 1/4 cup dry white wine (or chicken broth). Stir to combine and simmer gently for 6–8 minutes to concentrate flavors.

Stir in 4 oz crumbled feta, 1/2 teaspoon dried oregano and 1/2 teaspoon sugar if tomatoes taste too acidic. Simmer 2–3 more minutes until feta melts into the sauce and it loosens. If sauce is too thick, stir in up to 1/4 cup reserved pasta water.

Return shrimp or chicken to the skillet and simmer 1–2 minutes to heat through. Add drained fettuccine and toss to coat, adding extra pasta water a tablespoon at a time if needed to get a silky consistency. Stir in 1 tablespoon lemon juice to brighten.

Taste the finished pasta and adjust with freshly ground black pepper and additional salt only if needed. Drizzle 1 teaspoon olive oil over the plated pasta for shine (optional).

Garnish with 2 tablespoons chopped fresh parsley and an extra 2 oz crumbled feta before serving. Serve immediately.