Greek Style Shrimp Scampi
Elevate your weeknight dinner game with this vibrant Greek Style Shrimp Scampi, a Mediterranean twist on the classic pasta dish. Succulent shrimp are sautéed with garlic, dry white wine, and a touch of olive oil, then paired with juicy cherry tomatoes, tangy crumbled feta cheese, and a sprinkle of oregano for an irresistible burst of flavor. Tossed with perfectly al dente spaghetti or linguine, this dish is finished with fresh parsley and a hint of red pepper flakes for a subtle kick. Ready in just 35 minutes, this easy yet elegant recipe is perfect for busy evenings or casual entertaining. Serve with a drizzle of lemon juice for a bright, citrusy finish that will transport your taste buds straight to the Greek Isles.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1.5 cups cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces spaghetti or linguine
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Stir in the dry white wine and lemon juice, letting it simmer for 2-3 minutes until slightly reduced.
Add the shrimp to the skillet in a single layer. Sprinkle with salt, black pepper, dried oregano, and red pepper flakes. Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices. Stir occasionally.
Return the shrimp to the skillet and toss to combine. Add the cooked pasta to the skillet along with the reserved pasta water, remaining 1 tablespoon of olive oil, and 1 tablespoon of butter. Toss everything together until well coated.
Stir in the crumbled feta cheese and chopped parsley. Cook for 1-2 more minutes until the feta begins to soften slightly.
Serve immediately, garnished with extra parsley and a squeeze of fresh lemon juice if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 680 mg | 14% | |
*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.
