Prep 20 mins
Cook 10 mins
I made this for a cooking competition for my cooking and recipes group this past weekend, and I won Second Place with this recipe...
- 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
- 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.
Even though summer is here I love my pasta and we have been eating lots of it. This recipe is awesome and a great one to try if you feel like something different and something really delicious! Great for company too!!!
Awesome pasta! I loved everything about this dish, from the feta to the shrimp! The flavors were amazing and it will be made many times again! I served Feta Asparagus and they really complimented each other very well. We loved it! Thanks for posting!
If you love Greek cuisine, this really is a MUST-TRY recipe. I love all the ingredients in this right down to the angel hair pasta and parsley so I knew that I was going to love it: WOW, just the olives I would have chosen, feta, baby spinach leaves, lots of roasted garlic, artichokes! :) YUM, YUM, YUM. Except for adding some basil and thyme to the oregano (I love herbs), I made this exactly to the recipe which we enjoyed for today's lunch. An exceptional dish and easy to prepare. Certainly one I'll making again both for us and for guests, and having added those couple of herbs, I wouldn't want to change a thing. Made for Zaar Stars Tag, and devoured with great gusto! Thanks for sharing this super recipe, Linda.