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
Why This Dish Is Worth Trying
Chef's Cooking Tips
- Don’t overcook the shrimp; they should be pink and just firm.
- Toast the Espelette pepper lightly in the pan to release its aroma before adding other ingredients.
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti until it’s tender but still has a bit of bite, about 11 minutes, then drain it well. While the pasta is cooking, heat some olive oil in a big skillet over medium heat. Toss in the onion and let it soften for a couple of minutes. Add the frozen shrimp and sprinkle in the Espelette pepper, then turn the heat down to medium-low. Cook everything until the shrimp are thawed and starting to turn pink, around 3 to 5 minutes. Once the pasta is drained, add it right into the skillet along with the feta cheese. Turn the heat back up to medium-high and give everything a good toss so the feta melts into a creamy sauce that coats the spaghetti. Take the skillet off the heat and stir in the parsley, mint, and chives. Serve it up on two plates and enjoy!
