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Toss shrimp with 1 tablespoon Berbere Seasoning in medium bowl; set aside. Melt 2 tablespoons butter in medium skillet on medium heat. Add shrimp; cook 2 to 3 minutes per side or just until pink. Remove from pan; keep warm.
Melt remaining butter in skillet. Stir in onion and jalapeno; cook 5 minutes or until softened. Add garlic and tomatoes; cook and stir 4 minutes.
Stir in remaining 1 tablespoon Seasoning and stock; bring to boil. Add pasta; cover. Cook 10 to 12 minutes or until pasta is tender. Stir in cooked shrimp. Sprinkle with feta and parsley before serving.