Greek Scampi Pasta
Transport your taste buds to the Mediterranean with this vibrant and flavorful Greek Scampi Pasta. Succulent shrimp, seasoned with oregano and a hint of spice from red chili flakes, are sautéed in a luscious blend of olive oil, butter, and garlic, creating a rich and aromatic base. Sweet cherry tomatoes, tangy Kalamata olives, and crumbled feta cheese are folded into perfectly al dente spaghetti or linguine for a delightful mix of textures and flavors. A touch of fresh lemon juice and zest brightens the dish, while a sprinkle of parsley adds a fresh, herby finish. This quick and easy meal comes together in just 35 minutes, making it perfect for busy weeknights or a special Mediterranean-inspired dinner. Serve with warm crusty bread to soak up every last bit of the mouthwatering sauce.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 0.5 tsp red chili flakes
- 0.5 cup dry white wine (optional)
- 1.5 cups cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 12 oz spaghetti or linguine
- 0.5 cup reserved pasta water
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti or linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Season the shrimp with salt, pepper, and dried oregano. Set aside.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. When the butter is melted, add the minced garlic and red chili flakes. Sauté for 1–2 minutes until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2–3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Deglaze the skillet by adding the white wine (if using). Let it simmer for 1–2 minutes, scraping up any browned bits at the bottom of the pan.
Add the cherry tomatoes and cook for 3–4 minutes until they are softened. Stir in the Kalamata olives and return the shrimp to the skillet.
Add the cooked pasta to the skillet along with 1/2 cup of reserved pasta water, the remaining 1 tablespoon of olive oil, and 1 tablespoon of butter. Toss everything together over low heat.
Sprinkle the crumbled feta cheese, chopped parsley, lemon juice, and lemon zest over the dish. Toss gently to combine.
Serve immediately, garnished with extra parsley and feta if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 5735 mg | 249% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 11.9 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1082 mg | 83% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2313 mg | 49% | |
*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.
