Our CREAMY GREEK SHRIMP PASTA is almost a one-pot pasta dish! So creamy and decadent with the most delicious sauce!
Lately, one-pot pasta dishes have been super popular. I can see why because they are incredibly easy to make on a busy weeknight or weekend. They can be delicious; however, sometimes they can be a little dry. That’s why I like to make a creamy and decadent sauce in only one pot and boil the pasta separately. It’s almost a one pot pasta dish!
The flavors in this creamy Greek shrimp pasta are wonderful. The shrimp are cooked first with basic seasonings and lemon juice and then added to the pasta later on. The base of the sauce is inspired by my most favorite dish – 20-minute Tuscan chicken with penne pasta! Then we start with the base of the sauce – onions, zucchini, orange bell pepper, chicken stock, and oregano. It’s probably not authentic Greek, but still delicious!
But it tastes Greek!
This dish is easy to substitute any vegetables you have on hand or ones that may need to be used soon. I love how versatile it is. Want to make the dish vegetarian? I know some vegetarians will eat shell food, but if not, then omit the shrimp. Easy!
Ingredients
Shrimp
- 12 ounces medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 lemon juiced
- 3 garlic cloves minced
- salt and pepper
Pasta Sauce
- 1 tablespoon olive oil
- 1 small onion finely diced
- 1 medium zucchini sliced and quartered
- 1 orange bell pepper finely diced
- 1 tablespoon dried oregano
- 3 garlic cloves minced
- 2 cups vegetable stock
- 1/2 cup heavy cream or half and half
- 3 tablespoons all-purpose flour
- salt and pepper to taste
- roasted cherry tomatoes optional*
- artisan olives optional
- crumbled feta cheese optional
Pasta
- 16 ounces penne pasta
Instructions
Shrimp
- Place the shrimp, olive oil, dried oregano, lemon juice, minced garlic, and a pinch of salt and pepper into a 4-5 quart pot or dutch oven. Mix and simmer over medium-low heat until the shrimp are almost cooked through. Remove the shrimp from the pan and set aside.
Pasta Sauce
- Place the olive oil and onions in the same pot and simmer over medium heat until the onions are translucent. About 5 minutes.
- Add the zucchini, orange bell pepper, oregano, minced garlic, and vegetable stock to the same pot. Simmer for 10 minutes over medium heat.
- Cook the pasta according to the directions on the back of the package until al dente. Drain the pasta water. Set aside.
- Whisk together the heavy cream and all-purpose flour together until combined. Mix into the vegetables and stock until creamy. Cook over medium heat for 20 minutes. Add salt and pepper to taste.
- Mix the pasta and the shrimp into the sauce. Simmer for 10 minutes.
- Garnish with roasted cherry tomatoes, artisan olives and crumbled feta cheese.
Notes
Nutrition
