Greek and fettuccine? This is like a war between the ancients here. But while the pasta may be all the way Italy, the flavors are not: Oregano, feta cheese, and jammy sun-dried tomatoes make for a puckering amount of deliciousness, a combo that Socrates would have put down the poison for. Add in the succulent shrimp and filling pasta, and you've got a meal fit for a philosopher-king… or a god-like Roman emperor.
Once water is boiling, add pasta to boiling water. Cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince oregano.
Coarsely chop sun-dried tomatoes.
Trim zucchini ends and quarter lengthwise. Cut into ¼" pieces.
Pat shrimp dry, and season with ¼ tsp. salt and a pinch of pepper.
Cook the Shrimp
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove shrimp to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil. Add garlic, tomatoes, zucchini, and oregano (reserve a pinch for garnish). Stir often until garlic is aromatic, 1-2 minutes.
Add white wine and cook, 1-2 minutes.
Stir incream, pasta cooking water, and cheese (reserve a pinch for garnish). Bring to a boil and cook until thickened, 3-4 minutes.
Stir in pasta and shrimp. Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved cheese and reserved oregano. Bon appétit!