shrimp feta
Yummy shrimp mixture served in a linquine crust topped with tomato sauce and cheese. Delish!
No Image
prep time
25 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3/4 pound medium shrimp
- 6 ounces linguine, uncooked
- 1/2 cup ricotta cheese
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 dash pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1 1/2 teaspoons dried basil
- 1 small tomato, seeded and chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1/2 cup tomato sauce
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup feta cheese, crumbled
How To Make shrimp feta
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Step 1Peel and devein shrimp; set shrimp aside.
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Step 2Prepare linguine according to the package instructions. Drain well and set aside.
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Step 3Combine the ricotta cheese and the next 5 ingredients in a large bowl; stir well. Add the reserved linguine, and toss gently. Spoon the mixture into a greased 10 inch pie plate to form a crust. Set aside.
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Step 4Saute garlic in olive oil and butter in a large skillet over medium heat until golden. Add the mushrooms, onions, and green pepper and saute 4 to 5 minutes until the vegetables are tender. Stir in basil. Add the reserved shrimp and tomato, and saute 4 to 5 minutes or until shrimp turn pink.
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Step 5Combine the cornstarfh and water; stir well. Add to the shrimp mixture. Cook over medium heat, stirring constantly, until the mixture is thickened. Spoon into the prepared crust. Spread the tomato sauce over the shrimp mixture.
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Step 6Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheeses and bake an additional 5 minutes or until the cheeses melt.
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