Shrimp Feta Tomato Pasta

Shrimp Feta Tomato PastaToo much indulgent of fatty food during this season of celebrations? There is not better time to kick start clean eating habit and indulge in low fat, healthy food after a long stretch of very meaty, very fatty diet. I made this superb simple pasta (which I think may not look as promisingly tasty when you read the ingredients list) but I promise you it is vice versa! I cannot believe how simple things like lemon juice when accompanied with savoury feta cheese would deliver such a complex flavour.

Shrimp Feta Tomato Pasta


  • 200gram shrimp (peeled and deveined)
  • 200gram chicken breast meat
  • 3 cloves of garlic, chopped
  • 250gram spaghetti
  • 250gram cherry tomatoes, halved
  • 100gram feta cheese, crumbed
  • 1 cup mushrooms, sliced
  • 1 1/2 cup spinach leaves
  • Half a lemon
  • 3 tablespoon olive oil
  • Salt and pepper


  1. In a medium skillet over medium heat, heat up 1 tablespoon of olive oil. Add the chicken breast in and cooked them until browned. Remove chicken meat with slotted spoon and set aside.
  2. Add another 1 tablespoon of olive oil. Cook shrimp and garlic until shrimp is pink. Remove shrimp with slotted spoon and set aside.
  3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, then drain.
  4. While pasta is cooking, cook tomatoes and mushrooms with remaining 1 tablespoon oil over medium heat until tender, 10 minutes.
  5. Toss hot pasta with chicken, shrimp, tomato sauce and squeeze in the lemon juice. Add dash of salt and pepper to taste.
  6. Add the spinach leaves in and toss it well with the pasta to slightly wilt the leaves. Next, add in crumbed feta  cheese. Serve hot.

Shrimp Feta Tomato Pasta


Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: