Shrimp, Feta, and Espelette Pepper Pasta

Name: Shrimp, Feta, and Espelette Pepper Pasta
Total time: 25
Yield: 2
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

Recipe by Diana Moutsopoulos from allrecipes.com

25 Mins.

Ingredients

2 servings

•

5 ounces spaghetti
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1 tablespoon olive oil
•

2 tablespoons diced red onion
•

6 ounces frozen, cooked shrimp
•

1 teaspoon Espelette pepper powder, or to taste

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5 ounces crumbled feta cheese
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh mint
•

2 teaspoons chopped fresh chives

Instructions

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.