SHRIMP, FETA, AND ESPELETTE PEPPER PASTA

Shrimp, Feta, and Espelette Pepper Pasta image

My best French friend Cecile introduced me to Espelette pepper powder and I can't get enough of it! It's a red pepper powder from French commune of Espelette that is mildly spicy and full of flavor. This pasta dish combines Espelette pepper with shrimp and feta and the three ingredients work together beautifully. I like to call this dish Les Pates de Cecile (Cecile's Pasta). For additional flavor and a nice presentation, you can crumble some additional feta over each serving and drizzle with extra-virgin olive oil.

Provided by Diana Moutsopoulos

Categories Main Dish Recipes Pasta Shrimp

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

5 ounces spaghetti
1 tablespoon olive oil
2 tablespoons diced red onion
6 ounces frozen, cooked shrimp
1 teaspoon Espelette pepper powder, or to taste
5 ounces crumbled feta cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh chives

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 2 minutes. Add frozen shrimp and Espelette pepper and lower heat to medium-low. Cook until shrimp is no longer frozen, 3 to 5 minutes.
Add drained spaghetti to the skillet along with feta cheese. Increase heat to medium-high. Toss to coat spaghetti in the mixture until feta has melted and become a sauce. Remove from the heat and toss in parsley, mint, and chives until incorporated. Divide between 2 plates.

Nutrition Facts : Calories 594.9 calories, Carbohydrate 56.3 g, Cholesterol 226.9 mg, Fat 23.8 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 12 g, Sodium 985 mg, Sugar 5.2 g