This Greek Pasta recipe is made simple and light with a chunky lemon and garlic tomato sauce with shrimp and feta cheese.
Picture Greek shrimp scampi tossed with pasta and flavorful ingredients. That’s what this Greek pasta dish is! It’s perfect for a weeknight meal, and it’s so easy and delicious that it will likely become a repeat dinner recipe for you.
Serve this pasta recipe with a simple Greek salad or a Greek Caesar salad. And if you really love Greek flavors, you might like to try our similar recipe of Greek spaghetti with tomatoes and feta too!
Ingredients needed for making Greek Shrimp Pasta:
- Pasta: I like to use spaghetti for this recipe because the sauce mixes with it nicely.
- Oil: Use olive oil to saute the garlic. Sometimes I add in a tablespoon of butter also.
- Tomatoes: In this recipe, you’ll be using cans of chopped tomatoes. Feel free to add in a few halved fresh cherry tomatoes too!
- Shrimp: Use large, raw shrimp for this recipe. Use frozen if that’s all you have. Just be sure to peel and de-vein the shrimp. I leave the tails on, but you can certainly take them off, if you wish.
- Feta Cheese: Crumbled feta cheese is what you need. I know they sell it already crumbled, but I do prefer to buy the block feta (it’s more flavorful) and crumble it myself.
- Lemon: Use one fresh lemon to squeeze lemon juice. It’s so much more fresh and tasty than bottled lemon juice.
- Flavor Enhancers: Fresh garlic, fresh parsley and salt/pepper.
How to make Greek Pasta:
Preheat the oven, and spray a casserole dish with nonstick spray.
Cook the pasta according to package instructions to al dente.
Briefly cook the garlic in oil in a skillet. Then add tomatoes and parsley to simmer. Add 1/2 cup of the pasta water. Then you’ll add the shrimp and cover the skillet to let it cook.
Drained pasta is then poured into the dish, the tomato-shrimp mixture is poured on top. The whole thing is sprinkled with feta cheese, and then it’s baked for 10 minutes before it’s finished off with lemon juice and more parsley.
Recipe Tips:
- If you’re more of a “mild” garlic lover, use 2 to 3 cloves instead of 5.
- Don’t overcook the pasta. It will cook a bit more when combined with the sauce and baked.
- Leftovers will keep for 2 to 3 days in the refrigerator.
Substitution and Addition Ideas:
- Use chopped chicken in place of shrimp.
- Add some kalamata olives for additional (briny) Greek flavor.
- Add in chopped artichoke hearts for a more “hearty” dish, and add red pepper flakes to the sauteed garlic for a spice addition.
- Sub 1/2 cup of dry white wine to add to the sauce in place of the pasta water.
What We Love About This Recipe:
- It’s an easy, light Greek pasta dinner!
- Clean up is super easy since it just involves the pot for the pasta and the casserole dish for the baking portion.
- I love that there are so many options of things to add to this recipe, according to your mood for food!
Here are a few more pasta recipes you might like to try:
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Preheat the oven to 400°F. Spray a 9×13 pan with nonstick spray.
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Cook the pasta as directed on the box; scoop out ½ of the starchy water to set aside, then drain the pasta, rinse and spread out along bottom of prepared pan.
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Heat the oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the tomatoes and ¼ cup parsley, reduce heat, and simmer for 10 minutes. Add the shrimp; cover and cook for 5 minutes. Scoop the mixture on top of the pasta in the dish, and sprinkle with feta cheese.
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Bake for 10 minutes. Sprinkle with ¼ cup parsley and lemon juice. Add salt and freshly ground pepper to taste.
Serving: 1serving, Calories: 307kcal, Carbohydrates: 40g, Protein: 22g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 136mg, Sodium: 1254mg, Potassium: 648mg, Fiber: 4g, Sugar: 6g, Vitamin A: 920IU, Vitamin C: 30mg, Calcium: 230mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.