Greek Style Pasta with Shrimp and Feta
Transport your taste buds to the Mediterranean with this vibrant and hearty Greek Style Pasta with Shrimp and Feta. This flavorful dish combines tender shrimp, al dente pasta, and a luscious sauce made with juicy cherry tomatoes, briny kalamata olives, and a splash of white wine or chicken broth. A touch of lemon juice brightens the flavors, while crumbled feta cheese and fresh parsley add a creamy, herbaceous finish. Perfect for a quick weeknight dinner or a special occasion, this recipe is easy to prepare in just 40 minutes and serves up authentic Greek-inspired flavors that your family and friends will love. Key ingredients like oregano, garlic, and olive oil give this dish a classic Mediterranean vibe, making it an irresistibly fresh and satisfying meal you'll crave again and again.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz penne or other short pasta
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup dry white wine or chicken broth
- 2 tbsp lemon juice, freshly squeezed
- 0.5 cup kalamata olives, pitted and sliced
- 0.75 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 1 tsp oregano, dried
- 0.5 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 4 quarts water (to boil pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and season with salt, black pepper, and red pepper flakes (if using). Cook 2-3 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they soften and start to release their juices.
Deglaze the skillet with the white wine (or chicken broth) and stir to combine. Let the liquid simmer for 3-4 minutes, reducing slightly.
Stir in the lemon juice, oregano, and kalamata olives. Add the cooked pasta to the skillet and toss to coat in the sauce. Use reserved pasta water to thin the sauce, if needed.
Return the shrimp to the skillet and gently toss to combine. Heat for 1-2 minutes, until warmed through.
Turn off the heat and sprinkle the crumbled feta cheese and chopped parsley over the pasta. Give it one final toss.
Serve warm, garnished with additional fresh parsley or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.5 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1477 mg | 114% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3066 mg | 65% | |
*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.
