Description
This Greek Shrimp Pasta is a fresh, Mediterranean-inspired dish with juicy shrimp, tomatoes, olives, feta cheese, and herbs tossed with tender pasta for a flavorful and easy weeknight meal.
Ingredients
Units
Scale
- 12 oz pasta (such as linguine or spaghetti)
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/4 cup dry white wine or chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add garlic and cook for 30 seconds until fragrant.
- Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp from skillet and set aside.
- Add cherry tomatoes and olives to the skillet. Pour in white wine (or broth) and oregano; cook for 3–4 minutes until tomatoes soften.
- Return shrimp to the skillet. Add cooked pasta and toss to combine, adding reserved pasta water a little at a time if needed.
- Remove from heat. Stir in feta cheese, fresh parsley, and lemon juice. Season with salt and pepper to taste.
- Serve immediately, garnished with extra feta and herbs if desired.
Notes
- Use whole-wheat or gluten-free pasta if preferred.
- Add spinach for extra greens.
- Leftovers keep well in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 175mg