Greek Shrimp Scampi Pasta
This Greek shrimp scampi is one of my favourite simple to make midweek or date night meals and I’m positive it will quickly become a weekly staple for you guys too. Pasta is tossed with shrimp, fresh tomatoes, olives, capers and feta in this easy, delicious no fuss meal!
This recipe is a combination of my regular lemony shrimp scampi and my Greek shrimp saganaki both recipes you guys already love. All the flavour we all love in one pan tossed with pasta. A tried and true speedy weeknight dish you are guaranteed to make on repeat.
What does scampi mean? What is scampi?
Shrimp scampi means different things to different people. Scampi is another term used for large shrimp or prawns, especially when cooked in butter. It almost always involves butter, garlic and shrimp. This Greek version adds a little extra flavour to an already delicious and classic dish. Tomatoes, olives, capers, wine and feta ofcourse. Add pasta to the mix and you have yourself and complete meal.
Greek Shrimp Scampi Ingredients
- Pasta: I like linguine with this recipe but any long pasta you like would work
- Butter & Olive oil - butter is essential - I like the mix of the two but feel free to use one or the other if you prefer
- Shrimp - peeled and deveined is always a good idea (I leave the tails on but that is optional)
- Garlic - I love loads of it in my scampi - so beware. Feel free to reduce to 2-3 cloves if you prefer a less garlicky scampi
- Chili flakes - you guys know I throw chili flakes into just about everything - they add a nice bit of flavour and just a touch of smokiness I would say more than heat. If you want extra heat you will need to add more than what the recipe calls for.
- Tomatoes - I like to use cherry tomatoes but any tomatoes will work just chop them into bite size pieces. While I prefer the taste of fresh cherry tomatoes, you could certainly use seasoned canned tomatoes too.
- White wine - perfect way to add even more flavour to your scampi. Skip if you prefer no wine in yours.
- Lemon zest & Juice - a must in a scampi and in Greek food - adds just the right amount of lemony zing to this scampi - feel free to adjust according to taste
- Capers & Olives - I love the brininess they add - feel free to do just one or the other according to taste and adjust amounts to taste as well
- Fresh herbs - I chose parsley but some other tasty ones would include fresh dill and mint to brighten this pasta up even more
- Feta - YES! Whatever kind you like is good here.
How To Make This Greek Shrimp Scampi:
- Boil and drain your pasta and set aside. If it’s sitting for a while before you start on the scampi just toss it with a teaspoon of olive oil so it doesn’t stick together.
- In a medium saute pan, add some oil and butter - add and sauté the shrimp, garlic and chili flakes
- Cook the shrimp for 1 min before adding the tomatoes. Add tomatoes and cook another minute, before adding the olives, capers, lemon juice and wine. Cook until shrimp is cooked through.
- Toss in the pasta, lemon zest and parsley. Then the feta.
- Serve with extra feta and parsley and even an extra drizzle of olive oil if you wish, and enjoy
If you liked this recipe you will love these:
- 8 ounces (½ lb) linguine or any long pasta you like
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1½ lbs medium shrimp, peeled and deveined (I leave the tails on but that is optional)
- 4 cloves garlic, peeled and minced
- ¼ teaspoon crushed red pepper flakes, or more, to taste
- 2 cups sliced cherry tomatoes (or one 14.5 oz can chopped tomatoes)
- ¼ cup white wine
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon capers
- ½ cup chopped pitted olives
- Salt and pepper, to taste
- Zest of 1 lemon
- ¼ cup chopped fresh parsley leaves
- ½-1 cup crumbled feta
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat oil and Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes.
- Add tomatoes cook 1 minute until shrimp is cooked through and tomatoes are softened
- Stir in wine lemon juice, capers and olives; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
- Serve immediately, tossed with crumbled feta
- Storage: This pasta will hold up for 2-3 days in the refrigerator. Rewarm it in a large skillet or in the microwave.
- 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. I like to leave the tails on but that is optional.