It’s 6 PM. You’re staring into the fridge. The family is hungry. You need a hero, and you need one fast.
I’ve been there a million times. That’s why I created this Greek Shrimp Scampi with Feta & Olives. It’s my weeknight rescue mission. It turns basic pantry items into a vacation on a plate. If you’re a fan of classic shrimp scampi, you’ll love this Greek twist on the traditional garlic butter version.
We’re talking about maximum flavor for minimum effort. Juicy shrimp, salty feta, briny olives. All tossed with pasta in a garlicky white wine sauce. It feels fancy. It cooks in the time it takes to boil water.
Recipe Overview
- Cuisine: Greek-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ultimate Guide to Greek Shrimp Scampi with Feta & Olives
This isn’t just another shrimp pasta recipe. This is your new secret weapon. Why? Because it hits all the notes busy cooks need.
First, it’s incredibly fast. We’re done in under 30 minutes. Second, the flavor payoff is huge. The combo of lemon, oregano, feta, and olives is a power move. It beats plain old shrimp scampi any day. For another bright and citrusy option, check out this zesty lemon-herb shrimp scampi.
Finally, it’s flexible. I’ll show you easy swaps later. You can use what you have. This guide gives you the perfect base recipe. Then it shows you how to make it your own. Let’s get your weeknight dinner back on track.
The Simple Ingredients
I bet you have half of this already. That’s the beauty of it. This is a pantry raid turned into a masterpiece.
- 12 oz spaghetti or linguine
- 1 1/2 lbs large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 5-6 cloves garlic, minced
- 1 cup dry white wine (like Sauvignon Blanc)
- 1 lemon (juice and zest)
- 1 tsp dried oregano
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz block feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Let’s Get Cooking! (The Step-by-Step)
Ready? Set your timer. This is where the magic happens. Follow these steps and dinner is served.
- Boil the pasta. Cook your spaghetti in a large pot of salted water. Follow the package directions for al dente. Save 1 cup of the starchy pasta water before you drain it.
- Cook the shrimp. While the pasta cooks, pat your shrimp dry. Season them with salt and pepper. Melt 2 tbsp butter in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink. Don’t overcrowd the pan! Remove them to a plate. They’ll finish cooking later.
- Make the sauce. In the same skillet, add the remaining 2 tbsp butter. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine and lemon juice. Let it simmer for 2-3 minutes. This cooks off the alcohol and concentrates the flavor.
- Bring it all together. Stir in the dried oregano, lemon zest, and olives. Add the drained pasta and cooked shrimp back to the skillet. Toss everything to coat in that glorious sauce. Add a splash of the reserved pasta water to make it silky.
- The finishing touches. Take the skillet off the heat. Stir in most of the crumbled feta and parsley. The residual heat will soften the feta beautifully. Taste and adjust seasoning.
- Serve immediately. Divide into bowls. Top with the remaining feta, parsley, and a pinch of red pepper flakes if you like.
What to Serve With This Dish
This shrimp pasta is a full meal. But if you want to round it out, keep it simple and fast.
Greek Shrimp Scampi with Feta & Olives Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Greek Shrimp Scampi with Feta & Olives Recipe!
Nutrition Information
A quick arugula salad with lemon vinaigrette is perfect. So is some crusty bread to soak up the sauce. For a veggie side, roasted asparagus or broccoli works great. Just toss them in oil, salt, and pepper, and roast while you cook the pasta.
Make This Recipe Your Own (Quick Swaps)
No feta? No problem. Recipes are guides, not rules. Use what you have on hand.
Try goat cheese for a tangy twist. Use capers instead of olives if that’s your thing. Don’t have white wine? Use chicken or vegetable broth with an extra squeeze of lemon. You can also swap the pasta for zucchini noodles or rice. See? Easy.
How to Store Leftovers (If You Have Any!)
This dish is best fresh. But leftovers happen. Store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet with a tiny splash of water or broth. The microwave can make the shrimp rubbery. I don’t recommend freezing this one, as the shrimp and pasta texture will change.
NUTRITION INFORMATION
- Calories: ~650
- Carbohydrates: 70g
- Protein: 45g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 365mg
- Sodium: 1100mg
- *Note: Nutrition is an estimate and will vary with specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Absolutely! Just thaw them completely in the fridge first. Pat them very dry with paper towels. This is key for a good sear.
What if I don’t drink alcohol?
No worries. Substitute the white wine with an equal amount of low-sodium chicken or vegetable broth. Add an extra tablespoon of fresh lemon juice at the end to brighten it up.
How do I know when the shrimp are done?
Shrimp cook fast. They’re done when they turn opaque and pink and form a loose “C” shape. An overcooked shrimp forms a tight “O” and gets rubbery. Watch them closely!
There you have it. Your ticket to a stress-free, flavor-packed dinner. This Greek Shrimp Scampi is your new weeknight champion. It proves you don’t need hours to make something amazing. If you love one-pot meals, you have to try this incredibly easy creamy shrimp scampi orzo next.
Go try this and win back your evening! Let me know how it goes by leaving a comment and rating below!
