Shrimp Scampi Greek Pasta
Shrimp Scampi Greek Pasta – Fresh and zesty pasta that’s easy to make and so delicious. This creamy pasta dish is sure to become a family favorite.
Comfort Pasta Dish
Christmas has come and gone this year in a flurry. Parties, friends, gifts, acts of kindness and good will to all men. Wonderful things packed in tightly together.
After all this, I need comfort food and a long winter’s nap. For me, a good pasta dish is equivalent to taking a Valium. It soothes the mind and body.
Greek Inspired Shrimp Pasta
Strands of steamy carbs caressed with garlic-cream sauce. What could possibly be more appealing?
Maybe the addition of some seafood, feta cheese, tomatoes, and olives…
Old Family Favorite
Today I’m sharing an old family favorite, a Greek Shrimp Pasta dish that is a holiday gift in and of itself.
Easy Greek Shrimp Scampi Pasta with feta, spinach and olives. An instant family favorite!
Heaven on Earth
Loaded with fresh sautéed shrimp, spinach, feta, grape tomatoes, and olives, in a silky garlic-cream sauce. Plus, it’s ridiculously easy to make.
Heaven on earth!
Try serving our Greek Shrimp Pasta with a loaf of warm bread and a fresh green salad. It’s a surefire way to get your family around the table one more time this week.
Greek Linguine Pasta Ingredients:
- Dried Pasta – I used linguini
- Olive Oil
- Garlic – Freshly minced
- Peeled Raw Shrimp – The bigger the better
- All-Purpose Flour – Or a gluten-free flour substitute
- White Wine
- Heavy Cream – Just a little goes a long way, for an ultra-silky texture
- Grape Tomatoes
- Pitted Kalamata Olives
- Baby Spinach – Or arugula
- Crumbled Feta Cheese
- Salt and pepper
How To Make This Greek Shrimp Scampi:
- Boil some salted water and cook your linguine noodles as directed on the box. Then drain the noodles and set them aside.
- In a medium saute pan, add some oil and butter. Then in a separate bowl sprinkle flour over the shrimp. Once the butter is melted, add the shrimp and garlic to the saute pan.
- Cook the shrimp and garlic for one minute before adding the cream and the wine. Mix it all together and let that cook for another minute before adding the olives and tomatoes. Stir it all together and let it cook for another minute or two.
- Lastly, add in the drained pasta and spinach leaves. Cook until the spinach has wilted down. Season the dish, but be careful because the olives and feta cheese are very salty already.
- Spoon into your serving dish and sprinkle with feta cheese and serve!
Get The Full (Printable) Recipe Below For How To Make Shrimp Scampi Greek Pasta.
Frequently Asked Questions:
What does scampi mean? What is Scampi?
Scampi is another term used for large shrimp or prawns, especially when cooked in butter.
How can I thicken the scampi sauce?
Adding cold butter to the pan with the wine will thicken the sauce as it melts in. You can also coat the shrimp with a heavier coating of flour to thicken the sauce.
Do you have to devein the shrimp?
If you want to avoid eating the shrimp’s digestive track, then I would suggest deveining the shrimp.
However, you can find peeled, deveined raw shrimp at most major grocery chains.
Is This Greek Pasta A Good Leftover Dish?
Actually, yes! This pasta will hold up for 2-3 days in the refrigerator. Rewarm it in a large skillet or in the microwave.
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Greek Shrimp Scampi Pasta
- 1 pound dried pasta (I used linguini)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 5-6 cloves garlic, sliced
- 1 pound large, peeled raw shrimp
- 2 tablespoons all-purpose flour
- 2/3 cup white wine
- 2/3 cup heavy cream
- 1 pint grape tomatoes
- 1 cup pitted kalamata olives, drained
- 3-4 handfuls baby spinach
- 1 cup crumbled feta cheese
- Salt and pepper
- In a large pot, boil salted water and cook the pasta as directed on the box. Drain and set aside.
- Meanwhile, heat a large sauté pan to medium-high heat. Add the oil and butter. Sprinkle the shrimp with flour before adding them to the skillet. Once melted, add the garlic and shrimp.
- Cook the shrimp for one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Simmer another 1-2 minutes.
- Finally, mix in the strained pasta and spinach leaves. Remove the skillet from the heat once the spinach wilts. Salt and pepper to taste. (Season carefully, the olives and feta add a lot of salt.) Divide onto plates and top with feta cheese.
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