Greek Shrimp Pasta

 Easy Greek Shrimp Pasta with feta, spinach and olives. An instant family favorite!

Christmas has come and gone this year in a flurry. Parties, friends, gifts, acts of kindness and good will to all men. Wonderful things packed in tightly together.

After all this, I need comfort food and a long winters nap. For me, a good pasta dish is equivalent to taking a Valium. It soothes the mind and body.

Strands of steamy carbs caressed with garlic-cream sauce. What could possibly be more appealing?

Maybe the addition of some seafood, feta cheese, tomatoes, and olives…

Today I’m sharing an old family favorite, a Greek Shrimp Pasta dish that is a holiday gift in and of itself.

Loaded with fresh sautéed shrimp, spinach, feta, grape tomatoes, and olives, in a silky garlic-cream sauce. Plus it’s ridiculously easy to make.

Heaven on earth!

Try serving our Greek Shrimp Pasta with a loaf of warm bread and a fresh green salad. It’s an surefire way to get your family around the table one more time this week.

Greek Shrimp Pasta

YIELD: 4-6 servings

PREP TIME: 10 minutes

COOK TIME: 25 minutes

 Ingredients:

1 pound dried pasta . 

• 1 tablespoon olive oil
• 2 tablespoons butter
• 5-6 cloves garlic, sliced
• 1 pound large peeled raw shrimp
• 1/3 cup white wine
• 1/3 cup heavy cream
• 1 pint grape tomatoes
• 1 cup pitted kalamata olives, drained
• 3-4 large handfuls of baby spinach
• 1 cup crumbled feta cheese
• Salt and Pepper

Directions:

1. In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat a large deep skillet to medium-high heat. Add the oil and butter. Once melted, add the garlic and shrimp. *If you like a thick cream sauce, sprinkle the shrimp with 2 teaspoons flour before adding them to the skillet.
2. Cook the shrimp for one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Simmer another minute or two.
3. Finally, mix in the strained pasta and spinach leaves. Remove the skillet from the heat once the spinach wilts. Salt and Pepper to taste. (Season carefully, the olives and feta add a lot of salt.) Divide onto plates and top with feta cheese.