Greek Shrimp with Rigatoni
Transform your weeknight dinner with this vibrant Greek Shrimp with Rigatoni recipe—a Mediterranean-inspired dish bursting with fresh flavors and irresistible textures. Al dente rigatoni is tossed in a light, garlicky sauce of sautéed cherry tomatoes, sliced kalamata olives, and dry white wine, creating a perfect base for tender, succulent shrimp seasoned with a hint of crushed red pepper for subtle heat. Finished with tangy crumbled feta, fragrant oregano, and a sprinkle of parsley, this pasta dish captures the essence of Greek cuisine in every bite. Ready in just 30 minutes, it’s an elegant yet easy meal, complete with a squeeze of fresh lemon for a zesty finishing touch. Perfect for seafood lovers and fans of Mediterranean flavors, this crowd-pleasing recipe is sure to become a staple in your rotation.
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Recipe Information
Ingredients
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 3 whole garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 0.5 teaspoons crushed red pepper flakes
- 2 cups cherry tomatoes, halved
- 0.5 cups kalamata olives, sliced
- 0.5 cups dry white wine
- 0.75 cups crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons oregano, dried
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 whole lemon, cut into wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Season with salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until they begin to soften and release some juices.
Stir in the kalamata olives, oregano, and white wine. Simmer for 2-3 minutes to allow the flavors to meld and some of the wine to reduce.
Return the cooked shrimp to the skillet and toss gently to coat in the sauce.
Add the cooked rigatoni to the skillet, along with 1/4 cup of the reserved pasta water. Toss to combine, allowing the sauce to coat the pasta. Add more pasta water as needed to loosen the sauce.
Sprinkle the crumbled feta cheese and chopped parsley over the pasta. Toss gently to combine.
Serve immediately with lemon wedges on the side for squeezing over the pasta. Enjoy!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 13.9 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 844 mg | 65% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2420 mg | 51% | |
*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.
