Greek Scampi
Elevate your dinner routine with the vibrant flavors of Greek Scampi, a Mediterranean-inspired twist on the classic seafood dish. This quick and easy recipe combines succulent shrimp sautéed in a luscious mixture of olive oil, butter, and garlic, infused with the bright zest of lemon and the savory depth of dry white wine. Bursting with the bold flavors of kalamata olives, sweet cherry tomatoes, and crumbled feta cheese, this dish is seasoned to perfection with dried oregano and a touch of crushed red pepper flakes for a hint of heat. Ready in just 35 minutes, Greek Scampi pairs beautifully with pasta or crusty bread to soak up the zesty, aromatic sauce. Perfect for weeknight dinners or entertaining guests, it’s a fresh and flavorful way to bring a taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1.5 cups cherry tomatoes (halved)
- 1 cup dry white wine
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1.5 tsp dried oregano
- 0.5 tsp crushed red pepper flakes
- 0.5 cup kalamata olives (sliced)
- 0.5 cup feta cheese (crumbled)
- 2 tbsp fresh parsley (chopped)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 3 cups cooked pasta or crusty bread (for serving, optional)
Instructions
Pat the shrimp dry with paper towels and season them with salt and black pepper. Set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and begins to bubble.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant and golden (but not browned).
Stir in the halved cherry tomatoes and cook for 3-4 minutes, allowing them to soften and release their juices.
Deglaze the skillet by pouring in the white wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Add the fresh lemon juice, lemon zest, dried oregano, and crushed red pepper flakes. Stir to combine.
Add the shrimp to the skillet, arranging them in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque.
Stir in the sliced kalamata olives and let them heat through for 1 minute.
Sprinkle the crumbled feta cheese and chopped parsley over the shrimp mixture. Remove from heat and allow the feta to soften slightly.
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Serve immediately over cooked pasta or with slices of crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1055 mg | 352% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 246.8 g | 90% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 9.5 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1986 mg | 42% | |
*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.
