Greek Style Pasta with Shrimp
Elevate your weeknight dinner routine with this vibrant and flavorful Greek-Style Pasta with Shrimp. This Mediterranean-inspired recipe features tender shrimp sautéed in garlic-infused olive oil, luscious grape tomatoes, briny Kalamata olives, and a hint of heat from red pepper flakes. The dish is finished with tangy feta cheese, fresh parsley, and a splash of zesty lemon juice, all tossed with perfectly al dente pasta for a satisfying meal that’s ready in just 40 minutes. A touch of white wine adds depth to the light, savory sauce, while a sprinkle of feta and fresh herbs on top makes it irresistibly fresh. Perfect for fans of Mediterranean flavors, this quick and easy pasta recipe is a guaranteed crowd-pleaser—and a delightful way to transport your taste buds to the Greek Isles!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined (tails optional)
- 4 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 2 cups grape or cherry tomatoes, halved
- 1 cup kalamata olives, pitted and sliced
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional, for heat)
- 0.5 cup dry white wine (or chicken broth)
- 0.75 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 12 ounces spaghetti or linguine pasta
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the shrimp with a pinch of salt and black pepper. Add the shrimp to the skillet and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Stir in the halved grape or cherry tomatoes, sliced kalamata olives, dried oregano, and red pepper flakes (if using). Cook for 3-4 minutes, allowing the tomatoes to soften and release their juices.
Deglaze the skillet by adding the white wine (or chicken broth). Stir well, and let it simmer for 2-3 minutes to slightly reduce the liquid.
Return the cooked shrimp to the skillet, and toss to combine. Stir in the lemon juice and half the crumbled feta cheese.
Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated in the sauce. If the mixture seems too dry, add a splash of the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste and adjust the seasoning with salt and black pepper as needed.
Remove the skillet from the heat. Sprinkle the remaining feta cheese and chopped parsley over the dish.
Serve immediately, garnished with an extra drizzle of olive oil and a wedge of lemon if desired.
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1036 mg | 345% | |
| Sodium | 8919 mg | 388% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 13.9 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1293 mg | 99% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2591 mg | 55% | |
*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.
