Greek-Style Pasta with Shrimp

From the Cottage Inn, Eureka Springs, Arkansas.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"From the Cottage Inn, Eureka Springs, Arkansas."
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  1. fcarlitos
    Really a great dish. I (as another reviewer recommended) added Kalamata olives. Other than that, spot on! My wife doesn't eat shrimp and wasn't even interested until I had everything made and mixed (other than the shrimp) and she tasted it and requested a plate! The artichokes somehow bring it all together in a great way... I'll be making this quite a bit!
    Reply
  2. ElevationGrace
    Delish!! I'm eating this right now. I didn't have any artichoke hearts so I made this recipe without them but followed everything else and it turned out nicely. :)
    Reply
  3. RedVinoGirl
    YUM-O!!!! LOVED this! I decreased the olive oil significantly and increased the garlic to about 9 large cloves. I used marinated artichokes that I drained and rinsed, decreased the feta and increased the tomatoes to 1 cup. I also added about 1/4 cup of quartered kalamata's and served over a pound of pasta. Pure heaven. Truly! Definitely will make again.
    Reply
  4. cooks4joy
    WOW OH WOW This was wonderful. I couldn't help making yummy sounds while I was eating this dish. I used a basil tomato feta and didn't use quite as much of the feta that the recipe call for and it was just luscious. I'll be making this one often.
    Reply
  5. sugarpea
    I cut back on the oil and feta but other than that, no changes to this divine dish.
    Reply
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