Greek Shrimp Lasagna Toss
Transform your weeknight dinner routine with this vibrant and flavorful Greek Shrimp Lasagna Toss—a Mediterranean-inspired twist on classic comfort food. This one-pan wonder combines tender shrimp, broken lasagna noodles, and a zesty medley of cherry tomatoes, Kalamata olives, lemon juice, and oregano, all simmered to perfection in a savory broth. Crumbled feta cheese and fresh parsley add a creamy, herbaceous finish that ties all the flavors together. Ready in just 40 minutes, this dish is a perfect fusion of Greek and Italian cuisine, offering the elegance of shrimp pasta with the heartiness of lasagna. Serve it warm for a quick, satisfying meal that feels gourmet but is surprisingly easy to make. Keywords: Greek shrimp lasagna toss, Mediterranean pasta, one-pan dinner, quick shrimp recipe, feta and olive pasta.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 cups Cherry tomatoes, halved
- 8 sheets Lasagna noodles, broken into 2-inch pieces
- 4 cups Chicken or vegetable broth
- 2 tablespoons Lemon juice
- 0.5 cup Kalamata olives, sliced
- 1 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Season the shrimp with a pinch of salt, pepper, and a sprinkle of oregano. Add shrimp to the pan and cook for 2-3 minutes on each side until just pink. Remove shrimp from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same pan. Sauté the minced garlic for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2-3 minutes until they begin to break down.
Stir in the broken lasagna noodles, chicken or vegetable broth, lemon juice, and dried oregano. Season with salt, black pepper, and optional red pepper flakes. Bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer for 12-14 minutes, stirring occasionally, until the noodles are tender.
Once the noodles are cooked, return the shrimp to the pan along with the sliced Kalamata olives. Stir to combine and heat through for 2-3 minutes.
Turn off the heat and stir in the crumbled feta cheese and fresh parsley. Adjust seasoning with additional salt or lemon juice, if desired.
Serve warm and enjoy this Greek-inspired twist on lasagna!
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 876 mg | 19% | |
*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.
