Pasta is tossed with shrimp, fresh tomatoes, olives and feta in this easy, no fuss meal!
This Greek shrimp scampi will quickly become a weekly staple!
I woke up on the 5th of July to see our yard and driveway covered with firework shrapnel. Used Pop-its, burnt sparklers, firecracker tanks and bottle rocket remains were strewed out on the lawn along with random Gatorade bottles, blown out water balloons and popsicles sticks. Sippy cups, strollers, toddler shoes and children’s bathing suits were also found among the rubble. My front yard looked like a frat party collided with a toddler play date.
While this whole mess sounds like a lot of chaos, to me it’s a sign of a good time. My neighbor and I started a new holiday tradition; we host a shrimp boil for our friends and neighbors. The adults laugh, play cards, kick back, relax and talk all night. The kids throw water balloons, indulge on way too many sweets and snacks, and chase each other around the yard. There are fireworks and sparklers and everyone stays up way too late. It is exactly what the 4th of July should be; togetherness, community and pure fun. Messy yard be damned, I wouldn’t celebrate the 4th any other way.
Next to shrimp boils, shrimp scampi might be my favorite way to eat shrimp!. This recipe is easy! Pasta is tossed with shrimp, herbs and fresh cherry tomatoes. The shrimp scampi then gets topped with kalamata olives and feta cheese to add Mediterranean flavor to this simple dish. While this meal comes together quickly you could streamline this dish by using left over shrimp (if you have it) or even precooked shrimp. While I preferred the taste of fresh cherry tomatoes, you could certainly use seasoned canned tomatoes.
If you are feeding a crowd, try the shrimp boil, but to feed your family quickly. this shrimp scampi is the way to go!
Greek Style Shrimp Scampi
Shrimp scampi is a quick easy dish that only requires a handful of ingredients! A family friendly dish that is perfect for any night of the week.
- 6 ounces uncooked angel hair pasta
- 1 teaspoon olive oil
- 2 teaspoons bottled minced garlic
- 1 pound peeled and deveined medium shrimp
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1 teaspoon rosemary
- 1 10.5 oz grape tomatoes, halved
- 1/2 cup chopped olives
- 4 oz feta
- Cook pasta according to your package directions.
- Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sautÃ© 1 minute. Add shrimp to pan and stir in thyme, oregano, salt and rosemary. Stir to coat. Cook shrimp for 2 minutes. Add halved cherry tomatoes and cook an additional minute or until shrimp are no longer pink and tomatoes have softened. Remove from heat. Toss together pasta and shrimp. Top pasta with olives and feta.
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