You’ve Never Had Shrimp Scampi Pasta Like This! Greek-Style Explodes with Mediterranean Flavor

Today’s Greek-style shrimp scampi pasta recipe takes the classic flavors of Greece and marries them in a creamy one-pan dinner that’s just as perfect for a fast weeknight dinner as it is for an “easy to put together” Saturday night feast with friends. Rich, luscious, exploding with classic Mediterranean flavors. All in one pan, all in under 30 minutes. Straight from the heart of the Mediterranean diet, Greece.

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Today’s Mediterranean recipe takes the classic flavors of grease and marries them in a creamy one pan dinner that’s just as perfect for a fast week night dinner as it is for an easy toput it together Saturday night Feast with friends so if that sounds good to you

Pull up a chair grab a glass and join me in my Mediterranean Kitchen while we put together a simple dinner dish from Greece the ingredients for the recipe couldn’t be simpler shrimp feta cheese calamada olives garlic a little orzo pasta a lemon some parsley and an onion we’ll start by preparing the marinade

For the shrimp and let it set for the few minutes it’ll take to sauté the onion and garlic and cook the pasta start by zesting and juicing one Lemon small dice one medium onion and minc two cloves of Garlic mix together the lemon zest a half a teaspoon of salt and a few fresh grinds of pepper now make sure the shrimp is nice and dry so Pat it with paper towel to get rid of any excess moisture toss the shrimp with the seasonings and add a teaspoon of sumac

Then toss it all together until everything’s really well Incorporated and let it set to marinade while we work on the rest Heat 2 tbspoon of extrovert olive oil over medium heat in a casserole style pan or brazer like I have think of it as a cross between a dutch oven and a

Skillet it’s my most indispensable pan in the kitchen now add all the onions and sauté them until they’re nice and soft and tender and once that happens add the garlic stirring until its fragrance fills the kitchen I’d love to have all sorts of whole grain pasta options like you might

Find in in your stores but the reality where I live in Spain is that traditional semolina flour pasta is what sells most I’ve been able to score some organic pasta made with Ferro wheat or whole grain and Squid Ink but the only brand of the tiny rice shaped orzo pasta

That I could find that’s so popular in Greece comes from a wonderful Italian artisanal brand called rumo and it’s made with traditional semolina and while whole grain pasta might be a healthier choice much of the Mediterranean is powered by this kind of semolina pasta every day now that the onions and the

Garlic are soft add the orizo and stir it for a few minutes until it’s well coated and takes on a little color and if it looks like it needs it drizzle in a smidge more olive oil now add four cups of vegetable broth homemade or low sodium style bring the

Dish to a boil and then reduce the the heat to a solid simmer and cook the pasta until it’s a little less than alente about 5 Minutes when you can tell that the pasta is nice and plump and has taken on most of the stock it’s time to add one cup of the calamada olives stir them in well and then add a half a cup of the feta cheese and two tablespoons of lemon Juice now stir it all together until the cheese is pretty well melted and nice and creamy okay now it’s time to snuggle in all that shrimp into the dish cover the pan and let it cook for 3 to 5 minutes until the shrimp are pink and barely cooked Through it’s been 3 minutes so I want to check on them and see how they’re doing but it looks like they need a couple more minutes and there we go the stocks been absorbed the shrimps are nice and pink we’re ready to garnish in plate so all

That’s left to do is top it off with some fresh green parsley and finish crumbling all that feta cheese on the top and a less than 30 minutes we’re ready to enjoy a completely balanced health Mediterranean style meal and if you’re looking for some more Mediterranean inspiration just click on

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