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 and cook until al dente, 8-10 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince oregano.
Finely 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 large non-stick pan over medium-high heat.
Add shrimp to hot pan and sear undisturbed until browned 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, sun-dried tomatoes, zucchini, and oregano (reserve a pinch for garnish). Stir often until garlic is aromatic, 1-2 minutes.
Add white wine and cook until mostly evaporated, 1-2 minutes.
Stir in cream, pasta cooking water, and feta cheese (reserve a pinch for garnish). Bring to a boil and cook until thickened, 3-4 minutes.
Stir in pasta, shrimp, 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 feta cheese, reserved oregano, and red pepper flakes (to taste). Bon appétit!