Grecian Shrimp Over Pasta
Transport your taste buds to the Mediterranean with this vibrant and flavorful Grecian Shrimp Over Pasta recipe. Succulent shrimp are sautéed in olive oil and garlic, then paired with sweet cherry tomatoes, a splash of dry white wine, and a hint of zesty lemon juice to create a light, aromatic sauce. Tossed with al dente linguine or spaghetti, this dish is finished with a sprinkling of creamy, tangy feta cheese and fresh herbs like parsley and oregano for a burst of authenticity. Ready in just 35 minutes, this quick and easy seafood pasta is perfect for busy weeknights yet elegant enough for special occasions. Serve this one-pan wonder with crusty bread to soak up every drop of the luscious sauce, and enjoy a true culinary getaway!
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 cups cherry tomatoes (halved)
- 0.5 cup dry white wine
- 2 tablespoons lemon juice
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 12 ounces dry spaghetti or linguine
- 0.5 cup feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh oregano (chopped)
- 4 quarts water (for boiling pasta)
Instructions
Bring a large pot of water to boil, adding a generous pinch of salt. Cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Cook for about 1 minute, stirring frequently, until the garlic is fragrant.
Add the halved cherry tomatoes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in the white wine and lemon juice. Add the crushed red pepper flakes, kosher salt, and black pepper. Stir to combine, and let the sauce simmer for 3-4 minutes to reduce slightly.
Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Cook for another 1-2 minutes to reheat the shrimp.
Add the cooked pasta to the skillet and gently toss to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce.
Turn off the heat and sprinkle the dish with crumbled feta cheese, chopped parsley, and oregano. Toss lightly to distribute the toppings evenly.
Serve immediately, garnished with additional feta cheese and herbs if desired.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 174 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
