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Greek-Style Shrimp & Feta
with Fregola Sarda Pasta
35 minWellness at Blue Apron
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4 Servings
- Est. 500 Cals/serving
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In this dish, warm fregola sarda—a round, toasted variety of pasta—is topped with tender bites of shrimp cooked in a tomato sauce along with fresh oregano for delicious aroma and flavor. A dollop of mascarpone stirred into the pasta just before serving adds a touch of creaminess to temper the bold, zesty flavors.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
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1¼ cups Fregola Sarda Pasta
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½ lb Grape Tomatoes
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2 Zucchini
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2 cloves Garlic
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1 bunch Oregano
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1½ oz Feta Cheese
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2 Tbsps Ghee
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2 Tbsps Tomato Paste
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2 Tbsps Mascarpone Cheese
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¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes or until softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
3
Cook the pasta:
Place the pasta in a strainer. Thoroughly rinse under cold water to remove any excess starch. Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Cook the shrimp & make the sauce:
Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat the ghee on medium-high until melted. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp, halved tomatoes, and chopped oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Add the feta (crumbling before adding); stir to combine.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini and mascarpone; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp and sauce over the finished pasta. Enjoy!
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves.
2
Cook the zucchini:
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in two batches, add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes or until softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
3
Cook the pasta:
Place the pasta in a strainer. Thoroughly rinse under cold water to remove any excess starch. Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Cook the shrimp & make the sauce:
Meanwhile, pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper. In the same pan, heat the ghee on medium-high until melted. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the seasoned shrimp, halved tomatoes, and chopped oregano. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Add the feta (crumbling before adding); stir to combine.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked zucchini and mascarpone; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the cooked shrimp and sauce over the finished pasta. Enjoy!
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