This Greek shrimp pasta with tomatoes and feta tastes delicious but is quick and easy to throw together. It’s one of David’s favorites because it is so flavorful and filling!
GREEK SHRIMP PASTA.
I swore I’ve shared this recipe before but I can’t find it, so I’m correcting that right here, right now. It’s such a simple recipe that is packed full of flavor! I suggest adding it to your menu next week because… yum.
- 10 ounces of whole wheat thin spaghetti
- 1 Tbsp olive oil
- 20 large shrimp, peeled and deveined
- 5 garlic cloves, minced
- 2 tsp oregano
- 1 tsp basil
- ½ tsp (or more if you like) crushed red pepper
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup crumbled feta cheese
- Put on large pot of water to boil and cook pasta according to package directions.
- Meanwhile heat olive oil in a large skillet over medium heat.
- Add garlic, herbs and red pepper flakes and saute until fragrant, about 3-4 minutes, stirring constantly as to not burn the garlic.
- Add in shrimp and saute for 3-4 minutes, until cooked through.
- Add tomatoes and bring to a simmer simmer, then switch heat to low.
- Drain the spaghetti and add it into the skillet with the tomato and shrimp mixture.
- Add feta cheese and mix well.
- Serve immediately, garnished with fresh basil if desired.
It also works beautifully over zoodles!
Hope you all have a great weekend!
What are you loving lately?!