GREEK STYLE PASTA WITH SHRIMP AND FETA
Make and share this Greek Style Pasta With Shrimp and Feta recipe from Food.com.
Provided by Papa D 1946-2012
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Cut onion into thin slices and mince garlic cloves.
- In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
- Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
- Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
- Shell and devein the shrimp.
- Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
- Add the olives and half the feta cheese and stir to combine.
- Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.
GREEK-STYLE PASTA WITH SHRIMP
Categories Pasta Shellfish Sauté Kid-Friendly Quick & Easy Feta Shrimp Artichoke Summer Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
- Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.
GREEK-STYLE SPAGHETTI SQUASH WITH SHRIMP
The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
Provided by Katie Workman
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
- Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
GREEK-STYLE SHRIMP PASTA WITH KALE
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Provided by Anna Stockwell
Categories Healthy Quick and Healthy Pasta Shrimp Garlic White Wine Tomato Kale Feta Dinner Winter
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
- Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
- Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
- Divide pasta among bowls. Top with feta and drizzle with oil.
SHRIMP AND FETA GREEK STYLE PIZZA
Make and share this Shrimp and Feta Greek Style Pizza recipe from Food.com.
Provided by dale7793
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shell shrimp and set aside.
- Heat oven to 425°F.
- Grease 12 inch pizza pan or 13x9-inch pan and sprinkle with cornmeal.
- Place dough in greased pan and spread to cover the pan and form the base.
- Bake for 5 minutes until very light brown.
- Sprinkle with mozzarella cheese.
- Heat olive oil in large skillet over med-high heat.
- Add shrimp and garlic.
- Cook until shrimp are light pink, about 1 minute.
- Spoon over the mozzarella cheese.
- Sprinkle feta cheese, green onions, rosemary and olives over shrimp.
- Bake at 425°F for 15-20 minutes or until crust is golden brown.
GREEK STYLE SHRIMP SCAMPI AND LINGUINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
- Season the shrimp with salt and pepper.
- While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
GREEK-STYLE PASTA WITH SHRIMP
Make this Greek-Style Pasta with Shrimp for easy summer entertaining. If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.
- Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.
- Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.
Nutrition Facts : Calories 436 g, Fat 9 g, Fiber 3 g, Protein 25 g
GREEK-STYLE SHRIMP WITH FETA AND SPAGHETTI SQUASH
Spaghetti squash makes a lovely and less caloric substitute for pasta! This dish has lots of flavor and lots of no point veggies! You can place the cooked squash in a pasta bowl and top with sauce or mix the two before serving. The yield of cooked spaghetti squash is variable so I prefer to use the pasta bowl method. And besides, a full pasta bowl looks far more appealing than food spread out on a dinner plate! Points: 7
Provided by Cucina Casalingo
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prick spaghetti squash with a fork and place in the microwave.
- Cook on high for 4 minutes.
- Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
- Allow to cool slightly and slice the squash in half.
- Remove the seeds .
- Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
- Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
- Cook, stirring constantly, for 3 to 4 minutes.
- Add watercress, chopped tomatoes and pine nuts.
- Stir until well heated, about 2 minutes.
- Stir in the crumbled feta cheese.
- Scrape the squash lengthwise to separate the strands.
- Combine the squash with the sauce.
- Additional feta crumbles can be sprinkled on top.
- Enjoy!
Nutrition Facts : Calories 303.3, Fat 18.1, SaturatedFat 4.6, Cholesterol 237.5, Sodium 552, Carbohydrate 7.4, Fiber 2.2, Sugar 3.3, Protein 28.9
GREEK-STYLE SHRIMP WITH TOMATOES AND FETA-AMERICA'S TEST KITCHEN
I love America's Test Kitchen and this is one of their TV show recipes, with modifications. I served this dish with fresh, crusty bread.
Provided by Lori Mama
Categories < 60 Mins
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
- Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using) increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
- Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.
- Serve immediately.
Nutrition Facts : Calories 772.4, Fat 49.5, SaturatedFat 17.7, Cholesterol 366.1, Sodium 2320.3, Carbohydrate 30.8, Fiber 6.7, Sugar 17.4, Protein 48.7
GREEK-STYLE SHRIMP AND ORZO SALAD
Enjoy this light summery shrimp salad for a lunch or brunch.
Provided by Daily Inspiration S
Categories Other Salads
Time 30m
Number Of Ingredients 15
Steps:
- 1. Cook pasta according to pkg. instructions - then drain and rinse with cool water.
- 2. For the dressing, combine all dressing ingredients and shake well.
- 3. In a large bowl, combine remaining salad ingredients (shrimp through olives) and gently mix. Stir in orzo and gently mix. Pour dressing over salad mixture; cover and refrigerate for a minimum of 2 hours to allow flavors to meld.
- 4. To serve, line 4 plates with lettuce leaves (or chopped) and spoon shrimp mixture onto each plate.
GREEK STYLE SHRIMP SCAMPI- FROM COOKING LIGHT
This quick, filling weeknight meal relies on easy-to-find ingredients. Add a spinach mushroom salad to round out the menu
Provided by liz9799
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Drain and keep warm.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add green bell pepper to pan; sauté 1 minute.
- Add garlic and tomatoes; cook 1 minute.
- Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done.
- Stir in red pepper; remove from heat.
- Place 1 cup pasta on each of 4 plates.
- Top each serving with 1 cup shrimp mixture and 1 1/2 tablespoons cheese.
Nutrition Facts : Calories 351.4, Fat 8.3, SaturatedFat 3.8, Cholesterol 191.7, Sodium 408.6, Carbohydrate 35.2, Fiber 1.8, Sugar 2.1, Protein 31.9
GREEK-STYLE SHRIMP SCAMPI
Make and share this Greek-Style Shrimp Scampi recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Greek
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 400 degrees.
- Grease a 13 x 9-inch baking pan, or a casserole dish.
- Heat olive oil in a large Dutch oven over medium heat.
- Add in the garlic, onion and chili flakes; saute for 1-2 minutes.
- Add in the chopped tomatoes, red wine, 2-3 tablespoons grated Parmesan cheese (if using) and 1/4 cup parsley; mix and reduce heat, simmer for about 20 minutes.
- Season with salt and pepper to taste.
- Add in the shrimp; cook for 10 minutes.
- Transfer the mixture into a prepared baking dish; sprinkle with 1/4 cup Parmesan cheese (the added Parmesan cheese for the topping is optional, you may just use the feta for the topping) and then with the 1-1/2 cups (or to taste) of feta cheese.
- Bake for about 20 minutes.
- Remove from oven, sprinkle with remaining parsley, 2 Tbsp lemon juice and black pepper.
Nutrition Facts : Calories 695.8, Fat 30.3, SaturatedFat 12.2, Cholesterol 487.6, Sodium 1187.8, Carbohydrate 33.5, Fiber 8.4, Sugar 20, Protein 74.3
GREEK-STYLE SHRIMP
Honey and oregano bring a complex flavor to the shrimp that top the lemon-scented hummus and garlic crackers.
Provided by Food Network
Categories appetizer
Time 25m
Yield 24 topped crackers
Number Of Ingredients 10
Steps:
- 1. Thaw shrimp, if frozen. Peel, devein and remove tails from shrimp. In medium bowl toss together shrimp, olive oil, honey, oregano, salt and pepper.
- 2. Preheat grill pan* over high heat. Add shrimp. Cook over high heat about 3 minutes or until shrimp turn opaque and grill marks appear, turning once after 2 minutes. Remove from pan. Cool slightly. Crosswise cut each shrimp in half. Set aside.
- 3. Place lemon slices on grill pan. Cook over high heat for 2 to 4 minutes or until beginning to brown, turning once. Remove from pan. Cut each slice into 6 segments.
- 4. In small bowl stir together hummus and lemon peel. Spread about 1 teaspoon of hummus mixture on each KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic cracker. Top each with piece of shrimp and lemon segment.
- *NOTE: A large nonstick skillet may be substituted for the grill pan. If using a skillet, reduce cooking temperature to medium-high. No grill marks will appear.
GREEK-STYLE SHRIMP WITH RIGATONI
A fast and easy, yet flavorful, dish. Although it calls for rigatoni, use any past you like, such as penne, spirals, or ziti.
Provided by threeovens
Categories Greek
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
- Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
- Preheat oven to 400 degrees F.
- Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
- Meanwhile, cook rigatoni according to package directions. Drain.
- Serve shrimp spooned over rigatoni.
Nutrition Facts : Calories 609.3, Fat 32.6, SaturatedFat 11.5, Cholesterol 297.5, Sodium 1615.7, Carbohydrate 35.7, Fiber 2.5, Sugar 5.7, Protein 37.6
GREEK-STYLE PASTA WITH SHRIMP
Make and share this Greek-Style Pasta with Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat.
- Add the garlic and shrimp to the skillet and saute for 2 minutes.
- Add artichoke hearts, feta cheese, tomatoes, lemon juice, parsley, oregano, salt, and pepper.
- Saute for 2 minutes or until shrimp are cooked and pink.
- In a large bowl, stir together the angel hair pasta and shrimp mixture; toss to coat.
- Season with more salt and pepper if needed and serve.
Nutrition Facts : Calories 711.8, Fat 28.2, SaturatedFat 10.7, Cholesterol 193.3, Sodium 1317.8, Carbohydrate 77.7, Fiber 8.8, Sugar 6.2, Protein 37
SAUTEED GREEK STYLE SHRIMP
If you love shrimp, this is the recipe for you. The fresh ingredients pack a load of yumminess in every bite. This shrimp appetizer is quick, easy and gosh darn delicious. Cooking with Passion, sw:)
Provided by Sherri Williams
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Combine shrimp, seasoning, preserved lemon, mint & parsley in a small mixin bowl. Mix
- 2. Add olive oil, garlic and red pepper flakes to a large medium high heated skillet and saute for 30 seconds or so. Toss in shrimp and saute for 2-3 minutes. Add butter and continue to saute for an additional minute or until shrimp turns pink and begins to curl. **Do Not Over Cook"
- 3. Here is the link to my preserved lemon reicpe. You can always substitute the juice and zest of 1 fresh lemon if you don't have preserved lemons on hand. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/preserved-lemons.html?p=1
GREEK-STYLE SHRIMP
Categories Tomato Shrimp White Wine Summer Bon Appétit
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 8 minutes. Add tomatoes, wine and oregano. Simmer until thickened, stirring occasionally, about 5 minutes. Add shrimp and stir until opaque, 3 minutes. Season with salt and pepper. Serve with rice.
GREEK-STYLE GARLIC SHRIMP AND ORZO
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Cook the orzo in salted water, until it is al dente. Heat the 1/4 cup of olive oil, then add the onions, red pepper flakes, and garlic. Cook for 2 minutes, then add the shrimp and cook for a minute more. Add the cherry tomatoes, olives
GREEK-STYLE SHRIMP WITH TOMATOES AND FETA
Steps:
- 1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce. 2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper. 3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.
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