Cook the Story

Shrimp Pasta Salad Recipe with Feta and Olives

Yesterday I told you about the mischief I get up to when my hubs goes out of town. Synopsis: I watch Glee, listen to cheesy 80s dance music, drink pink girlie drinks (like French Martinis) and eat feta and olives. Hence my reason for making this shrimp pasta salad recipe with feta and olives!

Here’s my favorite recipe to make when G goes away. Note that you can double, triple or quadruple this. Just increase the amounts accordingly and use bigger pots, bowls and pans (and make sure that everyone you’re cooking for likes shrimp, feta, olives and arugula!).

Shrimp Feta Olive Pasta Salad on Arugula

 

This salad serves 1. (It’s a big serving because I’m starving by the time I get little J to bed, surf the net, read some fiction, chat on the phone, paint my toenails and then finally get around to cooking).

If you love pasta salad recipes like this, be sure to also check out my recipe for pasta salad with garlic, herbs, and queso fresco. It’s so delicious!

An easy pasta salad recipe with tomatoes, red peppers and queso fresco by www.cookthestory.com

Are you hungry? Let’s make this Shrimp Pasta Salad Recipe!

 

Shrimp Pasta Salad Recipe with Feta and Olives
 
Prep time
Cook time
Total time
 
Jumbo shrimp are paired with feta cheese and olives in this delicious meal!
Author:
Recipe type: Main
Cuisine: Salad
Serves: 1
Ingredients

  • For the shrimp
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • 1 cloves garlic, minced
  • ¼ tsp dried oregano leaves
  • 10 small tomatoes (e.g., cherry or grape tomatoes), whole
  • 5 large pitted olives (whatever kind you like. I use the big green ones with pimentos because this adds a touch of sweet pepper (the pimentos) with no extra work), in ⅛th of an inch slices
  • 8 jumbo (21-30 count) shrimp, peeled and deveined, tail on or off is up to you)

  • For the feta
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • ¼ tsp dried oregano leaves
  • 1 clove garlic, minced
  • 2 tbsp chopped fresh Italian parsley
  • 2 tbsp chopped fresh dill (substitute the same amount of chopped green onion if you'd prefer)
  • ¼-1/2 tsp coarse black pepper
  • 6 oz. feta cheese (I like the kind that comes packed in water or brine), 6 oz is a 1.5 by 1.5 inch cube or about ⅓ cup crumbled
  • Other Ingredients
  • 3 oz. uncooked penne or rotini (whole wheat or regular), 3 oz is about 1 to 1¼ cups of uncooked penne or rotini
  • 1 and ½ cups unpacked fresh arugula
Instructions
  1. Bring a medium pot of water (covered) to the boil over high heat.
  2. While the water comes to a boil do the next 3 steps. If it comes to the boil before you finish, turn the pot down to low (but keep it covered).
  3. In a medium bowl combine the shrimp ingredients. Put the bowl in the fridge.
  4. Have a sip of your French Martini.
  5. In a small bowl combine the feta ingredients. Start with ¼ tsp (a few grinds) of black pepper. Stir. Taste. Decide if you want to add more or not.
  6. If you turned the pot of water down, turn it back up and return water to boil. Cook the pasta according to package instructions, except, when the pasta has reached desired tenderness, scoop out ¼ cup water from the pot before draining. Drain the pasta and return it to the pot. Cover it to keep it warm until it is needed.
  7. While the pasta is cooking, heat a large skillet (I use non-stick but use whatever you like for shrimp) over medium-high heat. Take the bowl of shrimp from the fridge and add the entire contents to the skillet. Ensure that you have a single layer of ingredients so that everything cooks evenly. Watch it sizzle for a minute or two, until the undersides of the shrimp are pink. Give it a good stir, making sure the the shrimp all get flipped and are pink-side-up (i.e., raw-side-down). Cook for another minute or two, until all the shrimp are pink on both sides.
  8. Add the water that you reserved from the pasta pot to the skillet of shrimp. Stir. Add the cooked pasta and toss.
  9. Put the arugula onto your dinner plate.
  10. Spoon the pasta with shrimp, tomatoes and olives over the arugula. Sprinkle the herb-marinated feta on top

 

. Enjoy while watching something like this, which makes me miss my traveling sweetheart every time (although, the pasta dish makes me wonder when he’ll be going away next).

Comments
13 Responses to “Shrimp Pasta Salad Recipe with Feta and Olives”
  1. Katerina says:

    My husband has his least favorite meals as well. I make them when i know he won’t be eating at home. This looks beautiful, I could eat it in a moment!

  2. Cooking for one can be so fun–getting to enjoy exactly what you like. Sounds like a fantastic meal, and I love feta and olives!

    • cookthestory says:

      Yeah, the only thing I love more than cooking for myself is grocery shopping for myself. Knowing that I’m not worrying about a toddler’s balanced meal, weird food likes and dislikes or my husband’s palate let’s me wander the aisles freely in search of what feels just right.

  3. jenna laughs says:

    YUM! I adore feta cheese. Your husband is crazy not to like this ;)

    • cookthestory says:

      I KNOW! But he used to hate all kinds of cheese. I’ve been working on him. He now loves it all except for feta and goats cheese. Once we finish working on these cheeses, I’ll move him on to olives!

  4. Phyllis says:

    I’m really quick, so i will probably be able to do B twice before C.

  5. The Mrs says:

    Oh! My husband would HATE this. Good job.

    That sounded terrible. You know what I meant.

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