Description

A delightful and flavorful Greek Shrimp Pasta recipe that combines succulent shrimp with fresh cherry tomatoes, briny olives, and tangy feta cheese, all tossed with linguine in a light lemony sauce.

Ingredients

For the Pasta:

12 oz spaghetti or linguine

For the Shrimp:

1 lb large shrimp (peeled and deveined)
2 tbsp olive oil
4 cloves garlic (minced)
1 pint cherry tomatoes (halved)
½ cup Kalamata olives (sliced)
½ cup crumbled feta cheese
1 tsp dried oregano
¼ tsp crushed red pepper flakes
zest and juice of 1 lemon
¼ cup chopped fresh parsley
salt and black pepper to taste

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Instructions

Cook the Pasta: Cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water and drain the rest.
Sauté Shrimp: In a large skillet over medium heat, heat olive oil, and sauté garlic. Add shrimp, season, and cook until pink and opaque. Remove shrimp from skillet and set aside.
Cook Tomatoes: In the same skillet, add cherry tomatoes and cook until softened. Stir in olives, lemon zest and juice, and red pepper flakes.
Combine: Return shrimp to the skillet, add the drained pasta, and toss everything together. Add reserved pasta water to create a light sauce.
Finish: Top with feta cheese and parsley. Serve warm.

Notes

Use whole wheat pasta for extra fiber, or substitute with gluten-free pasta if needed.
A splash of white wine can be added when cooking the tomatoes for extra depth of flavor.