Shrimp Feta à la Neil


This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste.

We loved this dish, my husband and myself. Pasta with shrimp, ricotta, vegetables, red sauce, and cheese. Yes, this was before I learned that one doesn’t combine seafood and cheese. Well, in this case I don’t care what the “rule” is, cause this is fabulous.

According to the writing on the taped-up magazine cutouts, this recipe was from Better Homes and Gardens, October 1984. I tried to find it online, which I thought would be easy with its name, but no. However, there are many variations of this recipe, so I guess a lot of folks, including those from NY Times cooking, have ignored the seafood-no-cheese rule as well.

Obviously I loved the recipe because I gave it four stars. I just wish I could find out who Neil is. Or was. I doubled the recipe, because it’s that good.

Shrimp Feta à la Neil
printable recipe below

12 ounces fresh shrimp, peeled, cleaned
6 ounces linguine
1 beaten egg
1/2 cup ricotta
1/4 cup snipped parsley
1/8 teaspoon salt
Dash black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 1/2 teaspoons dried basil
4 ounces sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 ripe tomato, seeded, chopped
1 teaspoon salt
1 tablespoon water
2 teaspoons cornstarch
1/2 cup tomato sauce
1/2 cup shredded mozzarella
1/2 cup crumbled feta
Cayenne pepper flakes, optional

Rinse shrimp and place on paper towels to dry.

Cook pasta according to package directions; drain.

Combine the egg and ricotta; Stir in the parsley, salt, and pepper. Toss the warm pasta with the ricotta mixture. Turn into a greased 9” pie plate; press onto bottom and up sides to form a “crust.” Set aside.

In a 10” skillet, heat the oil and butter. Add the garlic and basil and cook for 30 seconds. Add the mushrooms, onion, and red bell pepper. Cook over medium-high heat for 4-5 minutes more till vegetables are just tender, stirring occasionally.

Add the shrimp, chopped tomato, and salt. Cook over medium heat for 4-5 minutes or till shrimp is just done, stirring occasionally.

Combine the water and cornstarch; add to shrimp mixture. Cook and stir till thickened and bubbly.

Turn the shrimp mixture into the pasta crust; spoon tomato sauce atop. Bake in 350 degree oven for 20 minutes.

Sprinkle the mozzarella and feta on top.

Bake 5 more minutes or until cheeses melt.

Let sit for about 10 minutes before serving.

I sprinkled the dish with cayenne pepper flakes.

If you’re making this in the summer, you can always add some basil chiffonade. I just thew a few little leaves on. The dish is quite messy as it is.

In the future, I might add the cheeses, or at least the grated mozzarella to the pasta and ricotta mixture, because the melted cheese on the shrimp hides them.

And speaking of the pasta with the ricotta mixture – divine.

I will definitely be making this dish again, maybe with a few tweaks.



39 thoughts on “Shrimp Feta à la Neil

  1. This looks absolutely spectacular! Isn’t it amazing that all of a sudden we’re not supposed to combine cheese with seafood primarily because one section of Italy does not? There may be other areas as well, but just as many that do. Think French Coquilles Saint-Jacques, mussels with blue cheese, sole stuffed with crab and Swiss cheese, the list goes on! I think cheese and seafood are often wonderful combinations!

  2. I never followed the silly rule of not pairing seafood with cheese. It makes no sense!
    I can see why you liked this dish so much. It has so many flavors and texture going on in it. I especially love the addition of tangy feta cheese on top.

  3. Well, I don’t pair sea food with cheese as well as meatballs with pasta. This one makes me think I should try, at least. If you say it’s delicious, who am I to doubt ?

      • .. no special reason, at least to my knowledge; it’s just like one doesn’t pair sea food and cheese, we also don’t pair meatballs and pasta. If to serve it to someone, we separate those two ….

    • Is it? Well thank god!!! I had no idea. I don’t get putting cheese on cod or salmon… maybe even lobster and scallops? But it definitely works with shrimp!

  4. This sounds like such a great recipe! Much thanks to Neil – whoever he may be. :-) The combination of feta and ricotta in this sounds fantastic. I’ve been craving shrimp lately, too!

  5. Yup, I’ve often ignored that cheese and seafood rule, too. And it’s often ignored in Italian-American restaurants, so maybe the rule doesn’t really apply across the Atlantic? :-) Anyway, this looks terrific — thanks. (And thanks to Neil!)

  6. Wow, this is kind of like a Shrimp Primavera/Lasagna all rolled into one! It sounds wonderful! Thanks for sharing

    • It truly is yummy. Like someone said – lasagna with shrimp! The cheese really ruins the look, so the last photo looks better cause you can actually see the shrimp!

  7. Mimi, what a beautiful dish. I don’t often use cheese and seafood together but this works beautifully. Your photos are always so pretty — moody and dramatic. I love it. :-) ~Valentina

    • Thank you so much. This really is a fabulous dish. It’s almost more like a cheesy pasta with shrimp! That’s a better way to look at it!

  8. I wanted to pick up the ingredients at the grocery store, but didn’t have the recipe with me, so I checked online quick doubting I’d find it, but there you were! I have the original clipping from the magazine, and have been making this for years!! This is one of my go-to recipes for company, and it always gets rave reviews!

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