Olive & Mango’s Greek Shrimp Scampi Pasta
This Greek shrimp scampi with pasta is one of my favorite easy meals. With juicy shrimp, fresh tomatoes, olives, capers, and feta with a lemony white wine butter sauce, this recipe is a combination of my go-to baked lemony shrimp scampi and my Greek shrimp saganaki. It’s a tried-and-true speedy weeknight dish you are guaranteed to make on repeat.
Ingredients
- 1/2 pound linguine or any long pasta you like
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 4 cloves garlic, peeled and minced
- 1/4 teaspoon crushed red pepper flakes, or more, to taste
- 2 cups sliced cherry tomatoes (or one 14.5-ounce can chopped tomatoes)
- 1/4 cup white wine
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon capers
- 1/2 cup chopped pitted olives
- Salt and pepper, to taste
- Zest of 1 lemon
- 1/4 cup chopped fresh parsley leaves
- 1/2 to 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 to 4 minutes.
- Add tomatoes cook 1 to 2 minutes 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.