Garlic Shrimp Spaghetti with Cherry Tomatoes and Feta Recipe
Introduction
This Garlic Shrimp Spaghetti is a vibrant and flavorful dish that combines juicy shrimp with a fresh, tangy vegetable and feta mixture. It’s a perfect balance of spices, bright lemon juice, and hearty pasta, making it a delightful meal for any night of the week.
Ingredients
- 10 oz spaghetti
- 10 oz cherry tomatoes (red and yellow, sliced in half)
- 1/3 cup black olives (sliced)
- 1/3 cup green olives (sliced)
- 1/4 cup red onion (chopped)
- 1 medium cucumber (sliced) (optional)
- 1 clove garlic (pressed or finely grated)
- 4 oz crumbled feta cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper (to taste)
- Chopped fresh parsley (for garnish)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt (to taste)
- 1.5 lb raw shrimp (large, peeled and deveined)
- 2 tablespoons olive oil (divided)
Instructions
- Step 1: Bring a large pot of water to a boil and cook the spaghetti according to package instructions. Drain the pasta once cooked and set aside while you prepare the other components.
- Step 2: In a large bowl, combine the cherry tomatoes, red onion, cucumber (if using), crumbled feta cheese, black and green olives, pressed garlic, 2 tablespoons olive oil, lemon juice, and 1 teaspoon Italian seasoning. Add salt and pepper to taste and mix well. Let this mixture marinate while you cook the shrimp.
- Step 3: Heat a large, high-sided skillet (about 12 inches) over medium heat for 3-4 minutes.
- Step 4: In a separate bowl, mix smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt. Add the shrimp and 1 tablespoon olive oil, tossing to coat the shrimp thoroughly with the seasoning.
- Step 5: Increase the heat under the skillet to medium-high and add 1 tablespoon olive oil. Add the shrimp in a single layer without overcrowding, cooking in batches if necessary.
- Step 6: Cook the shrimp for about 1.5 to 2 minutes per side until they are pink and opaque. Remove from heat.
- Step 7: Combine the marinated vegetable and feta mixture with the warm, drained spaghetti. Toss well to coat, seasoning further with salt, pepper, or additional lemon juice if desired.
- Step 8: Divide the pasta evenly among four bowls and top each serving with the seared shrimp. Garnish with chopped fresh parsley before serving.
Tips & Variations
- For extra flavor, add some fresh basil or oregano to the vegetable mixture.
- To make it spicier, increase the amount of red pepper flakes or add a dash of hot sauce when cooking the shrimp.
- If you prefer, substitute shrimp with scallops or chicken breast strips cooked with the same seasoning.
- Use gluten-free pasta to make this dish suitable for gluten-intolerant diets.
Storage
Store leftover Garlic Shrimp Spaghetti in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. The shrimp is best eaten fresh, as it can become rubbery when reheated. You may want to add a splash of olive oil or lemon juice to refresh the flavors when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before seasoning and cooking to avoid excess moisture.
Is the cucumber necessary in the dish?
No, the cucumber is optional. It adds a refreshing crunch, but the dish is delicious without it if you prefer or don’t have one on hand.
Print
Garlic Shrimp Spaghetti with Cherry Tomatoes and Feta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Garlic Shrimp Spaghetti is a vibrant and flavorful Mediterranean-inspired pasta dish featuring perfectly seared seasoned shrimp atop a bed of al dente spaghetti tossed with a fresh, zesty medley of cherry tomatoes, olives, cucumbers, red onion, feta cheese, and herbs. The combination of smoky paprika and chili powder with garlic and lemon juice delivers a savory and slightly spicy punch that’s perfect for a quick and satisfying weeknight dinner.
Ingredients
Pasta
- 10 oz spaghetti
Vegetable and Cheese Mixture
- 10 oz cherry tomatoes (red and yellow, sliced in half)
- 1/3 cup black olives (sliced)
- 1/3 cup green olives (sliced)
- 1/4 cup red onion (chopped)
- 1 medium cucumber (sliced) (OPTIONAL)
- 1 clove garlic (pressed or finely grated)
- 4 oz crumbled feta cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Salt and pepper (to taste)
- Chopped fresh parsley (for garnish)
Shrimp Seasoning and Cooking
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt (to taste)
- 1.5 lb raw shrimp (large – about 15–20 count or 20–26 count per pound, peeled and deveined)
- 2 tablespoons olive oil (divided)
Instructions
- Cook pasta: Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside while preparing the rest of the dish.
- Prepare the veggies: In a large bowl, combine the halved cherry tomatoes, chopped red onion, sliced cucumber (if using), crumbled feta cheese, sliced black and green olives, and pressed garlic. Add 2 tablespoons of olive oil, 3 tablespoons of freshly squeezed lemon juice, and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Mix thoroughly and let marinate to allow flavors to meld while you cook the shrimp.
- Sear the shrimp: Heat a large 12-inch high-sided cast-iron skillet over medium heat for 3 to 4 minutes. In a large bowl, mix together smoked paprika, chili powder, Italian seasoning, garlic powder, red pepper flakes, and salt. Add the shrimp with 1 tablespoon of olive oil and toss to evenly coat, pressing the seasoning onto the shrimp to adhere.
- Cook shrimp: Increase the heat to medium-high and add 1 tablespoon of olive oil to the hot skillet. The oil should flow easily without smoking. Add the shrimp in a single layer without overcrowding, cooking in batches if necessary. Cook for 1.5 to 2 minutes per side until pink and opaque. Remove skillet from heat once shrimp are done.
- Assemble the dish: Add the marinated vegetable and feta mixture to the pot with the drained spaghetti. Toss well to combine and season with additional salt, pepper, or lemon juice if desired.
- Serve: Divide the pasta among four bowls. Top each serving with a portion of the pan-seared shrimp. Garnish with chopped fresh parsley and serve immediately for the best flavor and texture.
Notes
- You can omit the cucumber if you prefer or do not have it on hand; the dish will still be flavorful.
- Adjust the red pepper flakes to control the heat level according to your preference.
- Using a large cast-iron skillet helps achieve a good sear on the shrimp for maximum flavor.
- For a gluten-free version, substitute spaghetti with gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but shrimp are best freshly cooked.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Garlic shrimp spaghetti, Mediterranean pasta, feta cheese pasta, quick shrimp dinner, spicy shrimp pasta, easy weeknight meal, olive and tomato pasta
