Thanks to our friends at Gorton’s for sponsoring this Greek Shrimp Pasta with Sun-dried Tomatoes and Feta… full of yummy shrimp, a sun-dried tomato feta sauce, hearty pasta, and the most delicious Mediterranean flavors! This dish is packed with tasty ingredients like sun-dried tomatoes, Kalamata olives, feta cheese, minced garlic, pasta and the most tender shrimp. Another quick and easy dinner everyone will love!
Did you know that Americans eat more shrimp than any other seafood? AND on average we consume four pounds of shrimp a year? Whaaa? Now that’s a lot of shrimp pasta my friend!
If we’re all eating so much of it, this might make you wonder…
Is shrimp good for you?
Yes! There are some great benefits to eating shrimp:
- Shrimp is high in protein: 90% of the calories in shrimp come from protein.
- They are low in calories: there are only 84 calories in a 3-ounce serving.
- They provide 20 different vitamins and minerals, including 50% of your daily need for selenium, a mineral that may help reduce inflammation and promote heart health.
- Shrimp are also a good source of omega-6 and omega-3 fatty acids.
- Shrimp contain the antioxidant astaxanthin. Get ready for science class people: Astaxanthin is a component of algae, which is consumed by shrimp… so shrimp is a major source of astaxanthin. Astaxanthin can help strengthen arteries, which may reduce the risk of heart attacks. It can also possibly help increase levels of “good” HDL cholesterol, an important factor in heart health. Oh and astaxanthin may be beneficial for brain health. Its anti-inflammatory properties may prevent damage to your brain cells that often leads to memory loss and neurodegenerative diseases, such as Alzheimer’s. Whaaa?? Who knew??
Despite all these healthy benefits of shrimp, there are concerns about their quality. Farm-raised seafood from other countries is often treated with antibiotics due to its high susceptibility to disease.
However, the U.S. does not allow the use of antibiotics in shrimp and other shellfish. AND it’s illegal to import shrimp that contain antibiotics. Although the FDA is responsible for inspecting imported shrimp, they are unable to regulate all of them.
What can you do?? Always buy wild shrimp, or buy farm-raised shrimp from the U.S. or other countries where antibiotic use is illegal. And honestly if you want to take out all the guesswork, you need to buy your shrimp and seafood from a trusted supplier like… Gorton’s Seafood!
All of Gorton’s products are subject to a comprehensive quality standards checklist. The government’s voluntary USDC Seafood Inspection Program has 19 quality checkpoints, but Gorton’s quality control process has more like 60.
In addition, all of Gorton’s suppliers go through an annual risk assessment and are subject to third-party inspections and audits to ensure they continue to meet Gorton’s standards. Can you tell they take quality very seriously?
You can most definitely trust that Gorton’s Seafood is always fresh and delicious. They’ve been delivering their high-quality fish and shrimp for over 160 years! Now that’s time-tested quality you can trust!
And having said all of that, you can also trust that Gorton’s Simply Bake Shrimp Scampi is absolutely delicious! It makes this Greek Shrimp Pasta with Sun-dried Tomatoes and Feta over the top ahh-mazing!
I don’t know about you, but I adore feta cheese recipes… and I LOVE seafood dishes! So this Greek seafood pasta recipe brings some of my favorite things together in one big ole’ skillet! It’s so creamy and saucy, with melted feta cheese, chicken stock, and half and half. Inspired by Greek shrimp tourkolimano, the flavors are so bold and zesty from the fresh tomatoes, Kalamata olives and those sun-dried tomatoes.
And if all of that weren’t enough, it’s box-to-belly in 30 minutes! You gotta love those delicious semi-homemade 30-minute meals!!
Here’s how you make this beautiful shrimp pasta recipe:
First, bake 2 boxes of the Gorton’s Simply Bake Shrimp Scampi in a preheated oven at 400 degrees for 25 minutes.
Meanwhile, cook your pasta “al dente” according to the package instructions. Then start making your sauce.
Saute garlic in olive oil for just a minute. Then add the chopped onions and sauté for 5 more minutes.
Next, stir in the tomato paste and chicken stock and let it simmer for a few minutes to create a sauce.
Add in the lime juice, sun-dried tomatoes, 1/3 cup of feta cheese, 2 tablespoon of parsley, salt, pepper, and sugar, and cook for a few more minutes allowing those flavors to marry together.
Next stir in the fresh tomatoes, olives, half and half, and sauté for a few more minutes so the tomatoes release some of their juices.
Then remove your shrimp from the oven and fold them into the sauce.
Now add in your pasta and serve with more feta cheese and chopped parsley.
It’s just soo delicious my friend! The shrimp are cooked to perfection and that sauce – I almost don’t have words. But for real… It’s amazingly tasty and ridiculously addictive! I literally can’t stop eating it!
I can’t wait for you to give this quick and easy Greek shrimp pasta with feta a try – a yummy family friendly meal ready in about 30 minutes!
- 1 pound Gorton’s Seafood Simply Bake Shrimp Scampi (two 8.2 ounce boxes)
- 8 ounces bowtie pasta
- 1 tablespoon olive oil
- 3 cloves garlic , minced
- 1 small yellow onion , chopped
- 2 tablespoons tomato paste
- 1 cup chicken stock
- 1 tablespoon fresh lime juice
- ½ cup julienned sun-dried tomatoes (or halved sun-dried tomatoes sliced)
- ½ cup crumbled feta cheese (reserve 1/4 cup for garnish)
- 3 tablespoons parsley (reserve 1 tablespoon for garnish)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- ½ pint fresh cherry tomatoes , cut in half (about 6-7 ounces by weight or 1 dry cup)
- 1/3 cup pitted Kalamata olives
- 1/3 cup half and half
Bake 2 boxes of Gorton’s Simply Bake Shrimp Scampi in a preheated oven at 400 degrees for 25 minutes, and cook pasta to “al dente” according to the package instructions.
- Meanwhile, in a large saucepan saute garlic in olive oil for one minute. Add the chopped onions and sauté for 5 more minutes.
Stir in the tomato paste and chicken stock and let it simmer for a 2 minutes to create a sauce.
Add in the lime juice, sun-dried tomatoes, 1/3 of the feta cheese, 2 tablespoon of parsley, salt, pepper, sugar, and cook for 2-3 minutes allowing those flavors to marry together.
Next stir in the fresh tomatoes, olives, half and half, and sauté for 3 minutes so the tomatoes release some of their juices.
Fold the baked shrimp into the sauce, add al dente pasta, then serve garnished with more feta cheese and chopped parsley if desired.