Shrimp tossed with pasta and a simple tomato sauce with feta cheese is an easy 20-minute dinner. In the time it takes to boil the pasta the sauce and shrimp are ready to go.
This recipe works best with small shrimp, so look for packages marked 51-60 count per pound. You can use fresh or frozen shrimp. If you use frozen, you will need to thaw them first following the instructions on the package. If you use larger shrimp you will need to add them to the sauce sooner so they cook through.
Keywords: shrimp pasta, shrimp fettuccine, easy tomato sauce