Grecian Style Shrimp Scampi
Elevate your weeknight dinners with this vibrant and flavorful Grecian Style Shrimp Scampi! This Mediterranean-inspired twist on the classic scampi combines succulent shrimp, juicy cherry tomatoes, and briny kalamata olives in a luscious garlic-wine sauce. Tossed with al dente pasta, fresh parsley, and a sprinkle of tangy feta cheese, this dish is bursting with bold flavors and bright citrusy notes from freshly squeezed lemon juice. A touch of oregano and red pepper flakes adds a subtle, aromatic kick, while a drizzle of olive oil ties everything together beautifully. Ready in just 30 minutes, this elegant yet approachable recipe is the perfect choice for busy nights when you’re craving restaurant-quality seafood at home. Ideal for fans of Mediterranean cuisine and quick pasta dishes, this scampi is best served with crusty bread for soaking up the irresistible sauce!
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Recipe Information
Ingredients
- 1 pound shrimp (large, peeled and deveined)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 3 tablespoons lemon juice (freshly squeezed)
- 0.33 cup dry white wine or chicken broth
- 1 cup cherry tomatoes (halved)
- 0.25 cup kalamata olives (sliced)
- 0.33 cup feta cheese (crumbled)
- 2 tablespoons flat-leaf parsley (chopped, for garnish)
- 0.5 teaspoon dried oregano
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 ounces spaghetti or linguine
Instructions
Cook the pasta in a large pot of salted boiling water until al dente according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Once the butter is melted, add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned.
Stir in the shrimp, salt, black pepper, dried oregano, and red pepper flakes. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
To the same skillet, add the lemon juice and white wine (or chicken broth). Bring to a simmer and scrape up any browned bits from the bottom of the pan.
Add the cherry tomatoes and kalamata olives to the skillet. Cook for 3-4 minutes until the tomatoes start to soften.
Return the cooked shrimp to the skillet, stirring to combine. Reduce the heat to low.
Add the cooked pasta to the skillet, tossing to coat it with the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
Remove the skillet from heat and sprinkle the dish with crumbled feta cheese and chopped parsley.
Drizzle the remaining 1 tablespoon of olive oil over the top, if desired, for extra flavor.
Serve immediately, garnished with additional parsley or a squeeze of lemon, if desired.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 8.8 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1890 mg | 40% | |
*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.
