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Creamy creative Pasta from the kitchens of  chrismukkah

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Thought I would share this gem of a recipe I got from http://www.theperfectpantry.com/201.....-and-feta.html

...Though if you've seen one alfredo recipe you've seen them all - still, its a marked improvement from my pasta primavera recipe I did way back when! :P

Serves 4, generously.
Ingredients

8 oz pasta, any type (cellentani, rotini, shells, elbows, etc.), cooked according to package directions (reserve 1 cup of the pasta cooking water)
2 Tbsp unsalted butter
2 Tbsp chopped onion
3 cloves garlic, minced
2 Tbsp all-purpose flour
1 cup half-and-half or heavy cream
1 tsp Greek seasoning
1/2 tsp dried oregano
3/4 lb large (21-25 per pound) raw shrimp
Zest of 1 lemon
juice from one lemon wedge (didnt call for it, but I wanted it to be good and lemony)
1/4 cup shredded Parmigiano-Reggiano cheese
1/4 cup crumbled feta cheese (I used a half of a container of low fat feta, tastes the same - and if you dont have, mix it up with maybe goat cheese or mexican cajeta!)
2 Tbsp chopped parsley (preferably fresh, but I used dried)
Fresh black pepper, to taste

Directions:

In a very large, nonstick frying pan, melt the butter over low-medium heat. Add the onion and garlic, and sauté for one minute. Whisk in the flour, and cook for 1 minute, until the flour is fully incorporated. Pour in the half-and-half, and whisk until smooth, to create a white sauce.

Add the Greek seasoning, oregano, shrimp, lemon zest, and two cheeses. Pour in 1/4 cup of the reserved pasta water, or more as needed, to thin the sauce. Cook for 3 minutes, until the shrimp is pink.

Stir in the cooked pasta, parsley, and black pepper to taste. Continue cooking for 2 minutes or until the pasta is warm and all ingredients are incorporated and coated with the sauce.

Serve hot.

Shrimp-ly delightful! :P

WARNING: Contains shellfish, cream/milk products and other fattening goodness :P

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Allergy warning – recipe contains shellfish, dairy & egg products