Greek Style Shrimp with Pasta
Transport your taste buds to the Mediterranean with this vibrant Greek Style Shrimp with Pasta recipe, a sensational combination of tender, juicy shrimp, angel hair pasta, and a richly seasoned tomato sauce. Featuring briny kalamata olives, creamy crumbled feta cheese, and a fragrant blend of garlic, oregano, and a touch of crushed red pepper for a slight kick, this dish bursts with authentic Greek flavors. A splash of dry white wine adds depth to the sauce, while fresh parsley and optional lemon wedges provide a bright, zesty finish. Quick and easy to prepare in under 40 minutes, this impressive yet approachable recipe is perfect for busy weeknights or as a crowd-pleasing centerpiece for your next dinner party.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 8 ounces angel hair pasta
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- for serving lemon wedges (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 3-4 minutes.
Stir in the canned diced tomatoes with their juices, white wine, oregano, and crushed red pepper flakes. Simmer the sauce for 8-10 minutes, stirring occasionally, until it starts to thicken.
Pat the shrimp dry with paper towels and season them with salt and black pepper. Push the tomato mixture to one side of the skillet and add the remaining tablespoon of olive oil to the empty side. Over medium-high heat, add the shrimp and cook for about 2-3 minutes per side, or until they are pink and opaque.
Mix the shrimp into the tomato sauce and stir in the sliced olives and crumbled feta cheese. Cook for an additional 1-2 minutes to allow the flavors to meld.
Add the cooked pasta to the skillet, tossing it gently to coat in the sauce. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to reach your desired consistency.
Sprinkle the dish with fresh parsley and adjust seasoning with additional salt and pepper if needed.
Serve immediately with optional lemon wedges on the side for a bright, citrusy finish. Enjoy!
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 947 mg | 316% | |
| Sodium | 3651 mg | 159% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 25.5 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 682 mg | 52% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2377 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.
