Greek Shrimp Scampi
It was a busy day, and I was tired, so I wanted to make something quick and easy for dinner. After looking through the refrigerator, I prepared this Greek shrimp scampi recipe. We all loved the flavors of this Greek pasta and thought it paired nicely with a tossed green salad and fresh-baked bread.
Greek Shrimp Scampi
Shrimp Marinade:
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- Zest of 1 lemon
- ½ tsp dried oregano
- 1 lb. fresh shrimp, cleaned and deveined with tails on
Scampi:
- 1 tbsp butter or olive oil
- 5 cloves of garlic, minced
- 1½ cups of grape tomatoes
- ½ cup fresh parsley, chopped (divided)
- ¼ cup of kalamata olives
- Juice of one lemon
- 1 lb. marinated shrimp
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked black pepper, to taste
- ½ lb spaghetti noodles, cooked per instructions (reserving ½ cooking water for sauce)
Serving:
- ½ cup of feta cheese crumbles
- Lemon wedges
How Greek Shrimp Scampi
Marinate the shrimp by combining the olive oil, garlic, lemon zest, oregano, and shrimp in a large zip-lock bag. Seal and refrigerate for 30 minutes.
Preheat the oven to 400 degrees.
Roast the veggies and shrimp by heating butter or olive oil in an ovenproof large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly.
Add the tomatoes, half of the parsley, kalamata olives, lemon juice, marinated shrimp, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste. After stirring the mixture, place it in the oven and roast for 10 minutes.
Meanwhile, cook the spaghetti noodles to al dente in a large pot of well-salted boiling water according to the package instructions. Drain, reserving ½ cup of cooking water.
Finish the scampi by removing the shrimp & tomato mixture from the oven and tossing it with the spaghetti noodles, along with some of the reserved pasta water.
Top with the feta cheese and the remaining parsley. Taste and re-season if necessary.
Serve and enjoy!
Equipment
- Ovenproof Large Skillet
Ingredients
Shrimp Marinade:
- 1 tbsp olive oil
- 2 cloves of garlic minced
- Zest of 1 lemon
- ½ tsp dried oregano
- 1 lb. fresh shrimp cleaned and deveined with tails on
Scampi:
- 1 tbsp butter or olive oil
- 5 cloves of garlic minced
- 1½ cups of grape tomatoes
- ½ cup fresh parsley chopped (divided)
- ¼ cup of kalamata olives
- Juice of one lemon
- 1 lb. marinated shrimp
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
- ½ lb. spaghetti noodles cooked per instructions (reserving ½ cooking water for sauce)
Serving:
- ½ cup of feta cheese crumbles
- Lemon wedges
Instructions
- Marinate the shrimp by combining the olive oil, garlic, lemon zest, oregano, and shrimp in a large zip-lock bag. Seal and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees.
- Roast the veggies and shrimp by heating butter or olive oil in an ovenproof large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, stirring constantly.
- Add the tomatoes, half of the parsley, kalamata olives, lemon juice, marinated shrimp, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste. After stirring the mixture, place it in the oven and roast for 7-10 minutes.
- Meanwhile, cook the spaghetti noodles to al dente in a large pot of well-salted boiling water according to the package instructions. Drain, reserving ½ cup of cooking water.
- Finish the scampi by removing the shrimp & tomato mixture from the oven and tossing it with the spaghetti noodles, along with some of the reserved pasta water.
- Top with the feta cheese and the remaining parsley. Taste and re-season if necessary.
- Serve and enjoy!
