How do I peel and clean shrimp?

Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.

Scallions (also called green onions) are young baby onions. They have a long green hollow stalk and a small white bulb at the end, and are usually sold in bunches. You want to use the middle part of the stalk -the light green part up to the middle of the dark green part. Scallions have a mild onion flavor that makes them perfect as a garnish or when you want a milder onion flavor. Fun fact: if you take the ends with the bulb and pop them in some water, they will re-grow the green stalk. Free scallions!

Can this recipe be made ahead of time?

Nope, but it is so speedy that it will be ready in no time. 😄

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Pasta with Shrimp and Feta Cheese Sauce Made Easy

Pasta with Shrimp and Feta Cheese Sauce

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Give regular tomato sauce a rest and try this easy recipe for pasta with shrimp and a creamy feta cheese sauce that whirls up in your food processor. Bright cherry tomatoes and scallions round out this delicious supper.

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

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1 pint cherry tomatoes, cut in half
3 scallions, chopped
4 ounces feta cheese, crumbled
1 cup cottage cheese
Milk as needed to thin the sauce
8 ounces shrimp, peeled and de-veined
8 ounces pasta (linguine or spaghetti)
Freshly ground pepper

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Instructions

Put the cherry tomatoes in a large bowl, and put a large pot of water on to boil.
Put feta cheese, cottage cheese and all but 1/4 cup of the scallions into a food processor and process until smooth. Thin as needed with milk until it is still thick but sauce-like. Add to bowl with tomatoes.
Add shrimp to boiling water and cook for 3 minutes. Remove with slotted spoon and add to sauce, tossing gently to combine.
Add pasta to the still-boiling water and cook according to package directions until done. Drain.
Add pasta to sauce and toss. Divide among plates and grind a little pepper on top. Scatter remaining scallions on top and serve!

Notes

Feta Cheese: This tangy Greek cheese is usually in the fancy cheese section of your supermarket. It comes in blocks and pre-crumbled versions…we highly recommend the block (packaged in brine if they have it) for the very best flavor.

Scallions: You can swap out these green onions for a handful of chives if you like.

Cottage Cheese: I know, a little weird, but I promise it is going to whirl up into that sauce and give it a creamy texture you are going to love.

Shrimp: We like large shrimp for this recipe, but any size will do. If you go bigger or smaller, adjust the cooking time – a minute less for smaller, a minute more for bigger.

Find it online: https://www.framedcooks.com/pasta-with-shrimp-and-feta-cheese-sauce-2/