Greek Shrimp Spaghetti

Greek Shrimp Spaghetti is a dish that beautifully blends the heartiness of Italian pasta with the vibrant, sunny flavors of the Mediterranean. Juicy shrimp are sautéed in olive oil with garlic and herbs, then tossed with al dente spaghetti in a zesty tomato-based sauce enriched with Kalamata olives, capers, and crumbled feta cheese.

A splash of lemon juice brightens the flavors, while fresh parsley adds freshness and color. This recipe is perfect for weeknight dinners because it comes together in under an hour, yet it feels elegant enough to serve for a dinner party. Every bite is a perfect mix of tangy, briny, and savory flavors that transport you straight to a Greek seaside taverna.

It’s light, flavorful, and filling without being overly heavy—ideal for seafood lovers who want something refreshing yet comforting.

Why We Love This Recipe

We love Greek Shrimp Spaghetti because it’s a restaurant-quality dish you can easily make at home. The shrimp cook quickly and stay tender, while the olives and capers add a briny punch that perfectly balances the sweetness of tomatoes. The crumbled feta melts slightly into the sauce, creating a creamy, tangy finish. It’s a complete meal in one pan, saving time on cleanup while delivering big on flavor.

Why It’s a Must-Try Dish

This is a must-try dish because it showcases the essence of Greek cuisine in a simple yet elegant pasta recipe. It’s quick enough for busy weeknights, healthy thanks to lean protein and Mediterranean ingredients, and delicious enough to impress guests. The flavor combination is unique compared to classic Italian pasta dishes, giving you something fresh and exciting.

Recipe Info:

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~420–480 kcal per serving

Ingredients

For the Pasta & Shrimp:

• 12 oz (340 g) spaghetti
• 1 lb (450 g) large shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 small red onion, finely chopped
• Salt and pepper, to taste

For the Sauce:

• 1 can (14 oz) crushed tomatoes
• ¼ cup dry white wine (or vegetable broth)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• ½ cup Kalamata olives, pitted and sliced
• 2 tbsp capers, drained

Garnishes:

• ½ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Lemon wedges, for serving

Directions

1. Cook spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season shrimp with salt, pepper, and oregano. Heat 1 tbsp olive oil in a skillet and cook shrimp 2–3 minutes per side until pink. Remove and set aside.
3. Make the sauce: In the same skillet, heat remaining olive oil. Sauté onion and garlic until softened. Add wine (or broth) to deglaze, then stir in crushed tomatoes, oregano, red pepper flakes, olives, and capers. Simmer 10 minutes.
4. Combine: Add shrimp back along with cooked pasta. Toss together, adding reserved pasta water if needed to loosen sauce.
5. Finish: Stir in lemon juice, feta, and parsley. Serve hot with lemon wedges.

Step-by-Step Preparation Method:

1. Boil water, cook spaghetti until al dente, drain and set aside.
2. Sear shrimp in olive oil until pink; remove from pan.
3. Sauté onion and garlic until golden, deglaze with wine/broth.
4. Add crushed tomatoes, capers, olives, oregano, and chili flakes. Simmer.
5. Return shrimp and spaghetti to pan, toss well.
6. Finish with feta, lemon juice, and parsley. Serve immediately.

How to Serve

Serve hot in pasta bowls topped with extra feta and parsley. Pair with warm crusty bread or garlic bread to soak up the sauce. A fresh Greek salad or a glass of crisp white wine (like Sauvignon Blanc) makes the perfect side.

Tips for This Recipe:

• Don’t overcook the shrimp—they should be just pink and tender.
• Use good-quality feta for the best flavor.
• Reserve pasta water—it helps bind the sauce to the spaghetti.
• Taste before adding salt since feta, olives, and capers are naturally salty.

Variations:

• Creamy version: Add a splash of heavy cream or coconut milk for richness.
• Vegetarian version: Swap shrimp for grilled zucchini, roasted mushrooms, or chickpeas.
• Spicy kick: Add fresh chili peppers or extra red pepper flakes.
• Extra flavor: Mix in sun-dried tomatoes for sweetness.

Freezing & Storage

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: The sauce can be frozen separately for up to 2 months. Thaw, reheat, and toss with fresh pasta and freshly cooked shrimp (shrimp don’t freeze well once cooked).

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon for stirring
• Sharp knife for chopping vegetables

FAQ:

Q: Can I use another type of pasta?
Yes, linguine, angel hair, or penne also work.

Q: Do I need to use wine?
No, you can substitute vegetable or chicken broth.

Q: Can I make it dairy-free?
Yes, omit feta or use a dairy-free alternative.

Q: Can I meal prep this?
Yes, but cook shrimp fresh for the best texture.

Conclusion

Greek Shrimp Spaghetti is a Mediterranean delight that’s quick, healthy, and incredibly flavorful. With tender shrimp, a tangy tomato-olive sauce, and a finishing touch of feta, this dish is both light and comforting. It’s a fantastic option for weeknight dinners when you want something special without spending hours in the kitchen. Whether you’re a seafood lover or just looking for a refreshing take on pasta, this recipe will surely earn a spot in your regular rotation.