Best Lindas Greek Pasta With Shrimp Recipes

Linda's Greek Pasta With Shrimp image

Provided by Lindas Busy Kitchen

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
6 roasted garlic cloves, chopped fine
1 lb uncooked medium shrimp, peeled, and deveined
2 cups Baby Spinach, chopped
1 1/2 cups canned artichoke hearts, drained, and chopped
1 1/2 cups feta cheese, crumbled into small pieces
3 roma tomatoes, chopped into small cubes
10 kalamata olives, cut into small pieces
1 fresh lemon, juice of
1/2 teaspoon oregano
1 1/2 lbs angel hair pasta or 1 1/2 lbs thin spaghetti
fresh parsley, to garnish

Steps:

Heat oil in a lg. pan over med-high heat.
Add garlic, and saute 30 secs.
Add shrimp and spinach, and saute until almost cooked through, about 2 minutes
Add artichokes, Feta, tomatoes, olives, lemon juice, and oregano, and saute until shrimp are cooked through, about 3 minutes
Season with salt and pepper.
Meanwhile, cook pasta in lg. pot of boiling salted water, until just tender but still firm to bite, stirring occasionally. Drain.
Transfer pasta to a lg. bowl.
Add shrimp mixture to pasta just before serving, and toss to coat.
Add more lemon juice, to taste.
Add salt and pepper, if needed, and plate onto a pretty serving dish.
Chop parsley, and sprinkle over dish.
Garnish with a few sprigs of parsley on top, and serve.

Nutrition Facts : Calories 723.4, Fat 21, SaturatedFat 7.5, Cholesterol 148.6, Sodium 650.4, Carbohydrate 95.3, Fiber 6.8, Sugar 5, Protein 37.8

Greek-Style Pasta with Shrimp image

Provided by ratherbeswimmin

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
4 teaspoons minced garlic
1 lb uncooked peeled and deveined medium shrimp
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped tomato
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and pepper
12 ounces angel hair pasta, cooked and drained

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

Greek Style Pasta With Shrimp and Feta image

Provided by Papa D 1946-2012

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion
2 tablespoons olive oil
3 garlic cloves, minced
2 cups canned whole tomatoes in puree
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
3/4 lb pasta (linguine)
1 lb medium shrimp
1/2 cup pitted black olives (chopped)
1 cup crumbled feta cheese

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 image

Yield Serves 4

Number Of Ingredients 10

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine

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.