Penne with Garlic Shrimp and Feta

Food Network Canada
4 servings

Here’s a neat way to add a modern Greek touch to your dinner plate in under 30 minutes. This zesty combination of plump sautéed shrimp and garlic pasta will get huge accolades. The quality of the feta will directly affect the flavour.



g package penne pasta or any cut shape
cup extra virgin olive oil (50 ml)
lb(s) peeled and deveined large shrimp – tail on about 16-20
tsp red pepper flakes or to taste (3 ml)
clove cloves garlic, sliced
grated zest of ½ lemon
cup grape tomatoes, halved (125 ml)
cup dry white wine (50 ml)
splash brandy
cup crumbled Greek feta cheese (50 ml)
Sea salt and freshly cracked black pepper
Handful each chopped fresh Italian parsley and basil


Step 1

Bring a large pot of salted water to a boil. Add pasta and cook until al dente- a little firm- about 7-9 minutes. Drain pasta, into sauce below, reserving some of the pasta water.

Step 2

While water is coming to a boil, heat olive oil over medium heat in a large skillet. Add the shrimp and pepper flakes. Toss for 2 minutes, until shrimp are golden but still translucent and season with salt and pepper. Transfer to a plate and reserve.

Step 3

Return pan to heat and add the garlic and toss until it softens but does not brown, about 1-2 minutes. Add the lemon zest, tomatoes, white wine and brandy. Increase heat to high, and toss for 1 minute just to evaporate alcohol.

Step 4

Add back the shrimp and heat through for 1 minute. Remove from heat and add crumbled feta cheese. Drain pasta into the sauté pan with the shrimp. Add some of the pasta water for a creamier sauce. Adjust the seasoning. Sprinkle with parsley and toss. Serve immediately.

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