Serves 4, generously.
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 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
1/4 cup shredded Parmigiano-Reggiano cheese
1/4 cup crumbled feta cheese
2 Tbsp chopped parsley
Fresh black pepper, to taste
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.