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 Recipe Is So Loved
Helpful Chef Tips
- Toast the Espelette pepper lightly in the pan to bring out its smoky notes.
- Don’t overcook the shrimp; they should be pink and slightly firm.
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti until it’s just tender but still has a bit of bite, about 11 minutes, then drain it well. While the pasta cooks, warm some olive oil in a big skillet over medium heat. Toss in the chopped onion and cook until it softens, around 2 minutes. Add the frozen shrimp and sprinkle in the Espelette pepper, then turn the heat down to medium-low. Cook everything together until the shrimp thaw and start to turn pink, about 3 to 5 minutes. Once the shrimp are ready, add the drained spaghetti right into the skillet along with the feta cheese. Turn the heat up to medium-high and gently toss everything so the feta melts and coats the pasta, creating a creamy sauce. Take the pan off the heat, then stir in the fresh parsley, mint, and chives. Serve right away and enjoy!
