Linda's Greek Pasta With Shrimp
"I made this for a cooking competition for my cooking and recipes group and I won Second Place with this recipe. It is packed with delicious Mediterranean flavors and is one of my favorite meals. Company worthy all the way, this one will not disappoint!"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (395.9 g)
- Calories 776.8
- Total Fat - 17.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 15.8 mg
- Sodium - 306.6 mg
- Total Carbohydrate - 139.5 g
- Dietary Fiber - 14.2 g
- Sugars - 8.3 g
- Protein - 19 g
- Calcium - 304.1 mg
- Iron - 2.6 mg
- Vitamin C - 74 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat oil in a large pan over medium-high heat. Add garlic, and saute 30 seconds.
Step 2
Add shrimp and spinach, and saute until almost cooked through, about 2 minutes.
Step 3
Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
Step 4
Season with salt and pepper.
Step 5
Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
Step 6
Transfer pasta to a large bowl. Add shrimp mixture to pasta just before serving, and toss to coat.
Step 7
Add more lemon juice, to taste.
Step 8
Add salt and pepper, if needed, and plate onto a pretty serving dish.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use extra-virgin olive oil when sautéing the garlic.
- Look for artichoke hearts that are canned in water, not oil, for this recipe.
- Substitute extra virgin olive oil with avocado oil - Avocado oil is a great substitute for extra virgin olive oil as it has a neutral flavor and is high in monounsaturated fat, making it a healthier option.
- Substitute Feta cheese with Ricotta cheese - Ricotta cheese is a great alternative to Feta cheese as it is a milder flavor and still provides a creamy texture to the dish. This can provide a more subtle flavor to the dish, allowing the other ingredients to shine through.
Lemon-Garlic Shrimp Pasta Heat oil in a large pan over medium-high heat. Add garlic, and sauté for 1 minute. Add shrimp and sauté until almost cooked through, about 2 minutes. Add lemon juice and oregano, and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to a large bowl. Add shrimp mixture to pasta just before serving, and toss to coat. Add more lemon juice, to taste. Add salt and pepper, if needed, and plate onto a pretty serving dish.
Greek Salad - This light and refreshing salad is the perfect accompaniment to Linda's Greek Pasta with Shrimp. It is packed with fresh vegetables, herbs, and feta cheese and is a great way to add a healthy side to the meal. The combination of fresh vegetables and salty feta cheese will help to balance out the flavors of the pasta dish.
Grilled Lemon-Garlic Chicken: This simple but flavorful grilled chicken dish is the perfect complement to Linda's Greek Pasta with Shrimp. The bright lemon and garlic flavors will add a zesty kick to the meal, while the juicy chicken will provide an excellent source of protein. The combination of the Greek flavors from the pasta and the zesty lemon and garlic from the chicken will create a delicious and balanced meal.
FAQ
Q: What type of pasta is best for this recipe?
A: Angel hair pasta or thin spaghetti are the best options for this recipe, as they will absorb the flavors of the sauce and hold their shape when cooked.
Q: What is the best way to store leftover pasta?
A: To store leftover pasta, let it cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat the pasta in a skillet with a bit of olive oil or butter before serving.
6 Reviews
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Fun facts:
This recipe originated in Greece and is a classic Mediterranean dish. It is a favorite of many famous Greek celebrities, including actors, singers, and athletes.
The Kalamata olives used in this recipe are native to the region of Kalamata in the southern Peloponnese region of Greece. They are known for their intense flavor and are an important part of Greek cuisine.