Greek Shrimp Scampi with Linguine

I originally posted just the link to the Rachael Ray recipe where I got the idea for this dinner – but then I went to actually make it and remembered that I made a few changes to suit our tastes better. Nothing major – it’s still the same basic recipe – but I can’t seem to resist adding onions or plum tomatoes to pretty much anything (canned or fresh).


1 box linguine

1 pound medium to large shrimp deveined and peeled, tails removed

3 plum tomatoes, diced (or 1 can diced tomatoes)

4 cloves garlic, finely chopped

1/2 lemon, zested and juiced

1 TBSP oregano

1 cup pitted kalamata olives, chopped

1/2 cup white wine (or chicken broth)

1/2 cup chopped flat-leaf parsley

1 cup feta cheese, crumbled (I’ll be honest, I probably use even more feta than this, but we’re a little feta-crazy in my house)

Salt, pepper, olive oil – per taste


  • Cook pasta as directed
  • Season the shrimp with salt and pepper.
  • While the pasta water comes to a boil, heat olive oil in a deep skillet over medium heat.
  • Add onions and cook until softened, about 3-4 minutes.
  • Add shrimp and cook 3 to 4 minutes.
  • Add garlic, lemon zest, oregano, olives, tomatoes, and wine and cook together a couple of minutes more. Remove from heat.
  • Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat.
  • Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with green onions, parsley, and feta.

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