Tasty Shrimp and Pasta Recipes to Enjoy for Dinner

Tasty Shrimp and Pasta Recipes to Enjoy for Dinner

Shrimp are a great option for weeknight meals as they cook quickly and offer plenty of nutrients and protein including calcium, iodine, and omega-3 and omega-6 essential fatty acids, important for brain and immune system health. Choose wild American shrimp, large or jumbo size for the recipes that follow. Peeled, deveined shrimp are available in markets for a shortcut. With 12 grams of protein and just 60 calories for a 3-ounce serving, shrimp are also relatively low in calories but rich in selenium, choline, and vitamin B12.

Shrimp with Tomatoes and Feta

4 tablespoons Greek extra virgin olive oil

4 cloves garlic, minced

4 scallions, minced

1 tablespoon tomato paste

1/2 cup white wine

1 teaspoon dried oregano

1/2 teaspoon sugar

1/4 teaspoon crushed red chili flakes

4 medium fresh, ripe tomatoes, grated

3 tablespoons chopped fresh mint

16 large shrimp (about 3/4 to 1 lb.), peeled and deveined

Greek sea salt and freshly ground black pepper, to taste

4 ounces feta, Dodoni

1 lemon, halved

1 tablespoon minced fresh parsley

Heat oven to broil. Heat oil in a 10-inch oven-proof skillet over medium heat. Add the garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in the tomato paste; cook for 2 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add oregano, sugar, chili flakes, and tomatoes and bring to a boil. Reduce heat to medium and cook, stirring often, until the sauce thickens slightly, about 12 minutes. Add the mint and shrimp, stir, and season with salt and pepper to taste. Crumble feta on top. Broil 5 minutes, until bubbling. Serve immediately with a squeeze of fresh lemon on top and garnish with parsley.

Grilled shrimp. (Photo by Eleni Sakellis)

Shrimp and Pasta

1 package (16 ounces) linguine or the long pasta of your choice

3 tablespoons Greek extra virgin olive oil

1 1/2 pounds (about 20) large shrimp, peeled and deveined

4 cloves garlic, crushed

1/4 teaspoon crushed red pepper flakes, or more, to taste

1 can (28 ounces) crushed tomatoes or 2-3 large, fresh, ripe tomatoes, chopped

1/4 cup white wine

1 tablespoon capers

1/2 cup chopped pitted Greek olives of your choice, optional

Greek sea salt and freshly ground pepper, to taste

1/2 cup chopped fresh parsley

1 cup crumbled feta, Dodoni

In a large pot of boiling salted water, cook pasta according to package instructions, then drain and set aside. Heat oil in a large skillet over medium high heat. Add the shrimp, garlic, and red pepper flakes. Cook, stirring occasionally for about 2 minutes. Add the tomatoes cook 1 minute until shrimp is cooked through and tomatoes are softened. Stir in the wine, capers and olives, if using. Season with salt and pepper to taste. Bring to a simmer; remove from heat and stir in the cooked pasta, and the parsley. Serve immediately, topped with crumbled feta.

Shrimp and Salad with Feta

4 tablespoons Greek extra virgin olive oil, divided

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley, finely chopped

1 garlic clove, minced

1/4 teaspoon Greek sea salt

1/2 teaspoon freshly ground pepper, divided

1/4 teaspoon crushed red pepper flakes

1 1/2 pounds (about 20) large shrimp, peeled and deveined

2 tablespoon red wine vinegar

1/2 teaspoon Greek dried oregano

2 lettuce romaine hearts, chopped

1 cup cherry tomatoes

1 medium cucumber, sliced

1 small red onion, sliced

1/3 cup pitted Kalamata olives

4 ounces feta, Dodoni, crumbled

In a mixing bowl, whisk together 2 tablespoons of the olive oil, lemon zest and juice, parsley, garlic, salt, pepper and red pepper for the marinade. Rinse the shrimp in cool water and pat dry with paper towels. Add the shrimp to the marinade and mix to coat well. Cover tightly with plastic wrap and refrigerate for 15-20 minutes.

In a large salad bowl, whisk together the remaining 2 tablespoons olive oil, the vinegar, oregano, and remaining pepper. Set aside. Skewer the marinated shrimp and grill over medium heat until opaque, about 2-3 minutes on each side. Add the lettuce, tomatoes, cucumber, red onion, and Kalamata olives to the salad bowl and toss to coat in the dressing. Top with feta and grilled shrimp, serve immediately.



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