Creamy Greek Shrimp Pasta

4.50 from 4 votes

Warm & Creamy Greek Shrimp Pasta - a fabulous, no-fuss family meal infused with your favorite Mediterranean flavors!

Course Main Dish

Cuisine Mediterranean

Keyword greek shrimp pasta, pesto shrimp pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 506kcal

Author Aubrey

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.

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.