Easy Greek Shrimp Pasta with feta, spinach and olives. An instant family favorite!
After all this, I need comfort food and a long winters nap. For me, a good pasta dish is equivalent to taking a Valium. It soothes the mind and body.
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…
Today I’m sharing an old family favorite, a Greek Shrimp Pasta dish that is a holiday gift in and of itself.
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 an surefire way to get your family around the table one more time this week.
Greek Shrimp 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
- 1/3 cup white wine
- 1/3 cup heavy cream
- 1 pint grape tomatoes
- 1 cup pitted kalamata olives drained
- 3-4 large handfuls of 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. Meanwhile, heat a large deep skillet to medium-high heat. Add the oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 teaspoons flour before adding them to the skillet.
- Cook the shrimp for one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Simmer another minute or two.
- 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.