Creamy Greek Shrimp Pasta
Warm & Creamy Greek Shrimp Pasta – a fabulous, no-fuss family meal infused with your favorite Mediterranean flavors!
“Simple Can Be Spectacular!” best describes our Creamy Greek Shrimp Pasta recipe! It features penne pasta in a luscious cream sauce (lemon, onion, garlic, oregano, heavy cream), loaded with succulent, seasoned shrimp and yummy Greek staples like feta, olives, roasted tomatoes, sliced zucchini, and bell pepper. This quick and easy summer meal makes everyone happy!
Shrimp Pasta is Practically a One-Pot Recipe
Okay, so the pasta has to boil in its own pot, but the rest of this recipe comes together in just one pan, so cooking and clean-up are super easy! It’s also easy to modify this meal, however, suits you best!
Double any part of the recipe if you prefer more veggies, sauce, or noodles! Substitute the flour and pasta for cornstarch and G-F noodles to make the entire dish gluten-free! Or toss some fresh herbs (like basil or parsley) and white wine to elevate this dish to a romantic date night indulgence!
Other Recipes to Serve with Greek Shrimp Pasta
- Ricotta Parmesan Garlic Bread is the perfect accompaniment to shrimp pasta!
- Grape Salad is sweet, tangy and creamy and a total crowd-pleaser!
Ingredients
Shrimp: Medium shrimp are just the right size for this pasta! They should be peeled and deveined and be sure to thaw them before starting this recipe.
Veggies: The veggies are my favorite part of this recipe—they’re so delicious and loaded with Greek flavors! We’re using zucchini, an orange bell pepper, an onion, artisan olives, and roasted cherry tomatoes. YUM!
Pasta: Penne is a great choice for this recipe, but other bite-sized firm pasta shapes would also work just fine!
Sauce: The base of the sauce uses olive oil, vegetable stock, heavy cream (or half-and-half, if you prefer), and all-purpose flour to thicken it.
Cheese: Crumbled feta cheese gives this dish a pop of WOW! So much flavor!
Flavoring: You will flip for all the flavors in this recipe! The shrimp is cooked in olive oil and lemon juice and the dish is seasoned with dried oregano, minced garlic, and salt & pepper.
How to Make Creamy Greek Shrimp Pasta
STEP ONE: In a large pot or Dutch oven, add the olive oil, dried oregano, lemon juice, garlic, shrimp, and a pinch of salt and pepper. Stir and simmer over medium-low heat until the shrimp are almost cooked through. Remove the shrimp and set aside. While the shrimp cooks, start the pasta. Cook until al dente in a large pot of salted water and then drain.
STEP TWO: Heat another tablespoon of olive oil in the same pot the shrimp was in. Toss in the onions and garlic and simmer over medium heat until the onions are translucent, about 5 minutes. Add the zucchini, bell pepper, garlic, oregano, and vegetable stock. Simmer for 5 minutes, allowing all those flavors to meld.
STEP THREE: Whisk the flour into the heavy cream in a medium bowl. Then pour the cream into the pot and stir to combine. Cook the sauce for 2 minutes, or until it begins to thicken.
STEP FOUR: Stir the cooked pasta and shrimp into the sauce. Cook for another 2 minutes to rewarm the shrimp and pasta. Season with salt and pepper to taste.
STEP FIVE: Garnish with roasted cherry tomatoes, artisan olives, and crumbled feta cheese for the most amazing Greek pasta!
Tips for Success
- Cook the pasta just until al dente. Overcooked pasta will break down in the sauce.
- Always start with fully thawed shrimp.
- Reserve a cup of the pasta water to thin out the sauce. The starch in the water keeps the sauce creamy and delicious!
- Roast the cherry tomatoes while the sauce is cooking.
What’s the Best Way to Store Leftover Creamy Pasta?
Leftover shrimp pasta does not freeze well, so I don’t recommend it. However, it is beautiful for 4-5 days in the fridge. Be sure to seal it well. When you’re ready to reheat, add a splash of water or cream and reheat in a saucepan on the stove or the microwave. Enjoy!
How Do You Roast Cherry Tomatoes?
Roasting vegetables is easy and changes the flavors into richer versions of themselves! For cherry tomatoes, spritz them with a little olive oil or olive oil spray, spread them out on a baking sheet and broil them in the oven on high until they change color slightly. You’ll love the rich, sweet result!
Other Easy, Creamy Pasta Recipes!
- Creamy Caprese Pasta
- Pasta Carbonara
- One Pot Alfredo Pasta
- Creamy Spinach & Artichoke Pasta
- Shrimp and Asparagus Pasta
*This post originally posted on 02/29/2016.
Creamy Greek Shrimp Pasta
Ingredients
Shrimp
- 12 ounces medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 lemon juiced
- 3 cloves garlic minced
- Salt and pepper
Pasta
- 1 tablespoon olive oil
- 1 small yellow onion peeled and finely diced
- 1 medium zucchini sliced and quartered
- 1 orange bell pepper cored and finely diced
- 1 tablespoon dried oregano
- 3 cloves garlic minced
- 2 cups vegetable stock
- ½ cup heavy cream or half and half
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 16 ounces penne pasta
- ½ cup cherry tomatoes
- ½ cup artisan olives
- ¼ cup crumbled feta cheese
Instructions
Shrimp
- Place the shrimp, 1 tablespoon of olive oil, dried oregano, lemon juice, minced garlic, and a pinch of salt and pepper into a 5-quart Dutch oven or pot. Simmer over medium-low heat, stirring often, until the shrimp are almost cooked through. Remove the shrimp from the pan and set aside.
- Start the pasts while the shrimp is cooking. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain the water and set aside.
Pasta
- Add 1 tablespoon of olive oil, onions, and garlic to the same pot. Simmer over medium heat until the onions are translucent, about 5 minutes.
- Preheat your oven to broil on high. Place the tomatoes on a baking sheet and spray lightly with olive oil cooking spray (or toss in 1 tablespoon olive oil). Cook on the center rack until roasted, about 3-4 minutes. Transfer to a bowl and set aside.
- Add the zucchini, bell pepper, oregano, garlic, and vegetable stock to the pot. Simmer for 5 minutes.
- Whisk together the heavy cream and all-purpose flour in a medium bowl together until combined. Pour the cream into the pot and stir to combine. Cook for 2 minutes or until the sauce begins to thicken. Season with salt and pepper to taste.
- Mix the cooked pasta and the shrimp into the sauce and cook for 2 more minutes until the shrimp is warmed through.
- Top the pasta with the roasted cherry tomatoes, artisan olives, and crumbled feta cheese. Serve warm.
Love your recipes but there is no way this can be prepped and cooked in 30 minutes and I consider myself pretty effecient in the kitchen…am I loosing my touch. Used coconut coream instead of heavy cream…loved it
Yum – thank you.