Ingredients
Scale
- 20 shrimp, large, peeled, deveined
- 1 lb spaghetti, cooked according to package directions
- 1 cup feta cheese
- 1 lemon, zested, juiced
- 1/2 cup chicken broth, low sodium
- 1/2 cup pasta cooking water
- 1 clove garlic, minced
- 4 tablespoons olive oil
- 1 tablespoon butter, unsalted
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- pinch of crushed red pepper
- green onions to garnish
Instructions
- Cook pasta in a large pot of salted water, according to package directions.
- Reserve 1/2 cup of pasta cooking water.
- Drain pasta, rinse with warm water, drain again, coat in a 1 tablespoon of olive oil to prevent sticking and set aside.
- Place shrimp in a bowl, coat in 1 tablespoon of olive oil and all the spices, mix well.
- In a skillet add remaining olive oil and butter over medium heat.
- Add shrimp and saute 2 minutes on each side.
- Add garlic, lemon zest and saute 1 minute more.
- Add broth, pasta cooking water, cook 1 minute more.
- Add feta cheese, pasta, mix well.
- Add lemon juice and green onions, toss well.
- Serve immediately.
Nutrition
- Serving Size: 4