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.

 

 

By Published On: July 6th, 202041 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

41 Comments

  1. Dorothy's New Vintage Kitchen July 6, 2020 at 7:09 AM - Reply

    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!

    • chef mimi July 6, 2020 at 7:10 AM - Reply

      Well they certainly can be! And this pasta dish is a perfect example. To make it prettier, I think I’ll add all of the cheeses to the pasta part, then top with the shrimp and vegetable part. But boy, it’s good!

  2. neil@neilshealthymeals.com July 6, 2020 at 7:36 AM - Reply

    The Neil is me Mimi! Lol. If only I had that sort of talent to create a dish like that! Yum!

    • chef mimi July 6, 2020 at 7:36 AM - Reply

      HAHAHAHAHAHA! I should have guessed!

  3. Ronit Penso Tasty Eats July 6, 2020 at 12:05 PM - Reply

    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.

    • chef mimi July 6, 2020 at 4:38 PM - Reply

      It is pretty silly. Sometimes it’s a perfect combination! This is a great pasta dish.

  4. 2pots2cook July 7, 2020 at 3:52 AM - Reply

    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 ?

    • chef mimi July 7, 2020 at 9:05 AM - Reply

      Why not pasta with meatballs? I’m curious!

      • 2pots2cook July 13, 2020 at 3:36 AM

        .. 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 ….

  5. Ann Coleman July 7, 2020 at 9:12 AM - Reply

    My mother loves pasta and loves shrimp. This would be the perfect recipe for her!

    • chef mimi July 7, 2020 at 9:19 AM - Reply

      Fabulous! Shrimp and pasta are such a great combination.

  6. Evaiktsylor@gmail.com July 7, 2020 at 2:30 PM - Reply

    I agree, damn the rules! This looks like a fabulous summer meal, a nice pinot grigio or sauvignon blanc and your all set.

    • chef mimi July 7, 2020 at 3:52 PM - Reply

      Absolutely! A perfect pairing for this pasta.

  7. sippitysup July 7, 2020 at 5:01 PM - Reply

    I think shrimp is universally excepted from the seafood/cheese rule. Or should be… GREG

    • chef mimi July 7, 2020 at 8:00 PM - Reply

      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!

  8. dawnyucuiscooking July 7, 2020 at 7:45 PM - Reply

    This dish sounds delicious. I love anything with shrimp in it.

    • chef mimi July 7, 2020 at 7:59 PM - Reply

      Isn’t that the truth?!! shrimp is GOOD!!!

  9. David @ Spiced July 8, 2020 at 7:24 AM - Reply

    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!

    • chef mimi July 8, 2020 at 7:33 AM - Reply

      I think shrimp is a spring thing to me, more than the other seasons… thanks!

  10. kitchenriffs July 8, 2020 at 9:19 AM - Reply

    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!)

    • chef mimi July 8, 2020 at 9:44 AM - Reply

      Yes, thanks to Neil for sure! This pasta is excellent!

  11. carrietalkingmeals July 8, 2020 at 11:40 AM - Reply

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

    • chef mimi July 8, 2020 at 12:17 PM - Reply

      Yeah! I guess you’re right! It’s so good.

  12. Dahn Boquist July 8, 2020 at 3:17 PM - Reply

    This is a great combination. All I need now is a fork and a glass of wine ;)

    • chef mimi July 8, 2020 at 4:10 PM - Reply

      That’s right! And a napkin 😬

  13. Katherine | Love In My Oven July 8, 2020 at 3:26 PM - Reply

    Looks so flavorful! I want to stick my fork in and twirl that pasta around. Wonderful!

    • chef mimi July 8, 2020 at 4:10 PM - Reply

      I know what you mean. It’s fabulous.

  14. anniemarie July 8, 2020 at 8:11 PM - Reply

    I’m adoring the incredible punches of flavor here! And I’m always in the mood for pasta with shrimp!

    • chef mimi July 9, 2020 at 6:25 AM - Reply

      Isn’t that true?!! Such a wonderful combination, whether a light or heavy sauce.

  15. Susan@savoringtimeinthekitchen July 9, 2020 at 5:29 PM - Reply

    This does sound like a great recipe! That last photo of it is gorgeous.

    • chef mimi July 9, 2020 at 5:30 PM - Reply

      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!

  16. Liz July 9, 2020 at 7:51 PM - Reply

    It looks like a delicious reason to put shrimp on my shopping list! Beautiful AND delicious!

    • chef mimi July 9, 2020 at 8:35 PM - Reply

      Yes!!! Do it!!!

  17. cookingontheweekends July 11, 2020 at 11:53 PM - Reply

    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

    • chef mimi July 18, 2020 at 9:18 AM - Reply

      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!

  18. Molly Pisula July 27, 2020 at 5:00 PM - Reply

    Looks so yummy. Shrimp + feta is one of my favorite combinations, but I hadn’t thought to pair it with pasta. Thanks for the inspiration!

  19. Anonymous August 22, 2020 at 11:12 PM - Reply

    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!

    • chef mimi August 23, 2020 at 6:51 AM - Reply

      Fascinating! It’s so good, and perfect for company!

  20. Jean S May 23, 2022 at 8:10 AM - Reply

    Thannks for the post

    • Chef Mimi May 23, 2022 at 9:11 AM - Reply

      You bet!

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