A classic Greek recipe of shrimp and pasta turned into a one-pot wonder that’s perfect for a busy weeknight and elegant enough to serve at a dinner party. The shrimp stay juicy and flavorful and the pasta is cooked in a light tomato sauce. Top the dish off with some crumbled feta and dinner is served in under an hour!
- About 16-18 large shrimp, peeled, deveined, tail-on
- ¼ cup olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, grated
- 1 (15 ounces) canned tomatoes, pureed
- 1 teaspoon honey
- Pinch of crushed red pepper flakes
- Salt, to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon dried oregano
- 1-pound linguini, or favorite pasta
- 5 cups water plus 2 teaspoons of salt
- 2-3 scallions, thinly sliced
- 2-3 tablespoons fresh chopped parsley
- Feta cheese, crumbled
- Lemon wedges
- Season the shrimp with salt and pepper.
- Heat a pot over medium-high heat. Add the olive oil and sear the shrimp in 1-2 batches just until pink. 2 minutes.
- Reduce the heat to low and add the onions. Cook until soft and golden. About 10 minutes.
- Add the garlic and heat through about 1 minute.
- Add the tomatoes, honey, salt, and crushed red pepper flakes. Bring to a boil, reduce temperature to medium and cook until sauce thickens. About 8 minutes. Taste and adjust seasoning if needed.
- Add the pasta, water, and salt to the pot. Bring to a boil. Reduce the heat to medium and cook until pasta is al dente. About 12 minutes. Stir the pasta often so that it does not stick to the bottom of the pot.
- Add the shrimp to the pot along with the sliced scallions and cook through about 5 minutes.
- Garnish with parsley, lemon wedges, and feta. Enjoy!