Greek Shrimp and Pasta


2 to 3 tablespoons  olive oil

1 pound peeled, uncooked shrimp

3 cloves garlic, minced

Salt and pepper

2  teaspoons Greek seasoning

2 cups cherry or grape tomatoes, cut in half

3/4 cup dry white wine or chicken stock

½ cup pitted Kalamata olives

1 small jar (6 ounces) marinated artichoke hearts

Juice from half a lemon

1/4 cup fresh chopped Italian parsley

1/2 cup crumbled feta cheese

1 pound hot cooked spaghetti, linguini, angel hair pasta


Heat oil in a large skillet. Add shrimp and cook for a minute on one side.  Flip shrimp over and cook another minute.  Add garlic and tomatoes and cook 30 seconds stirring constantly.    Season with a little salt, pepper, and Greek seasoning.  Add wine or stock

and bring to a simmer.  Simmer for a couple minutes.  Add olives,  artichoke hearts, pasta and lemon juice.  Toss to coat and heat until just warm.  Serve with  chopped parsley and crumbled feta on top.

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