It’s 6 PM. You’re hungry. The family is hungry. The thought of another boring dinner is… exhausting.
You need a hero. A fast, flavor-packed hero that feels fancy but cooks in minutes. I’ve got you.
Let me introduce you to your new weeknight savior: Greek Shrimp Scampi with Feta & Olives. It’s everything you love about classic shrimp scampi, but we’re giving it a sunny Mediterranean twist. It’s bold, fast, and so darn easy.
Recipe Overview
- Cuisine: Greek-Inspired
- Category: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ultimate Guide to Greek Shrimp Scampi with Feta & Olives
Why is this the only guide you need? Because I’m a busy cook, just like you. I don’t have time for fluff.
This guide gets straight to the point: maximum flavor for minimum effort. We’re talking juicy shrimp, a garlicky white wine sauce, salty olives, and creamy feta. All in one pan. It’s a complete meal that cooks faster than delivery can arrive.
Greek Shrimp Scampi with Feta & Olives Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Greek Shrimp Scampi with Feta & Olives Recipe!
Nutrition Information
You get restaurant-quality taste on a Tuesday night budget. That’s the win we’re after.
The Simple Ingredients
This is where the magic starts. Most of this is probably in your kitchen right now. No crazy trips to a special store.
- 1 lb large shrimp, peeled and deveined
- 8 oz linguine or spaghetti
- 4 tbsp olive oil, divided
- 5-6 cloves garlic, minced
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1 cup chicken or vegetable broth
- 1 lemon (juice and zest)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 4 oz block feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Red pepper flakes (to taste)
- Salt and black pepper
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your biggest skillet. Put on some music. Let’s make dinner happen.
- Boil the pasta. Cook your linguine in salted water according to package directions for al dente. Save 1/2 cup of the starchy pasta water before draining.
- Cook the shrimp. Pat shrimp dry. Heat 2 tbsp oil in your large skillet over medium-high. Add shrimp, season with salt and pepper. Cook 1-2 minutes per side until pink. Remove to a plate. This goes quick!
- Build the sauce. In the same pan, add remaining oil. Add garlic, oregano, and a pinch of red pepper flakes. Cook for 30 seconds until fragrant. Don’t let it burn!
- Deglaze. Pour in the white wine. Scrape up any browned bits from the pan. Let it simmer for 2 minutes to cook off the alcohol.
- Finish the sauce. Add broth, lemon juice, and zest. Let it bubble and reduce for 3-4 minutes. Stir in the tomatoes and olives.
- Bring it all together. Add the drained pasta and cooked shrimp back to the skillet. Toss everything to coat in that glorious sauce. Add a splash of reserved pasta water if it looks dry.
- The grand finale. Take the skillet off the heat. Immediately sprinkle with crumbled feta and fresh parsley. The residual heat will soften the feta perfectly.
What to Serve With This Dish
This shrimp pasta is a full meal. But if you want a side, keep it simple and fast.
A quick arugula salad with lemon vinaigrette is perfect. So is some crusty bread to soak up the sauce.
For a veggie boost, roast some asparagus or broccoli while the pasta cooks. Toss them in oil, salt, and pepper. Throw them in a 425°F oven for 15 minutes. Done.
Make This Recipe Your Own (Quick Swaps)
Make it work for you! Use what you have.
No white wine? Use extra broth with a extra squeeze of lemon. Don’t have linguine? Any pasta shape works. Spaghetti, angel hair, orzo—it’s all good.
Swap the shrimp for scallops or chicken. Use sun-dried tomatoes instead of cherry tomatoes. Try goat cheese instead of feta for a tangier kick.
How to Store Leftovers (If You Have Any!)
Leftovers are rare. But if you’re lucky, store them in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet with a tiny splash of water or broth. The microwave can make the shrimp rubbery.
I don’t recommend freezing this one. The shrimp and pasta texture won’t be the same.
NUTRITION INFORMATION
- Calories: ~550
- Protein: 35g
- Carbohydrates: 50g
- Fat: 22g
- Saturated Fat: 6g
- Fiber: 3g
- Sugar: 4g
*This is an estimate. Values will vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I use frozen shrimp?
Absolutely! Thaw them overnight in the fridge or under cold running water. Pat them very dry before cooking. This is key for a good sear.
What if I don’t drink alcohol?
No problem. Just skip the wine. Use an extra 1/2 cup of broth and add an extra tablespoon of lemon juice. The flavor will still be amazing.
Can I make this ahead of time?
You can prep the ingredients (chop garlic, halve tomatoes, etc.) ahead. But cook it just before serving. It comes together so fast, it’s best fresh.
See? I told you we could do it. Dinner is saved, and your kitchen smells incredible.
This Greek Shrimp Scampi is your ticket to a stress-free, delicious night. It proves that easy dishes can be the most impressive. If you love the bright, citrusy notes here, you should try my fresh and zesty Lemon-Herb Shrimp Scampi next. You’ve got this.
Now go win your weeknight! Let me know how your shrimp scampi turns out by leaving a comment and rating below!
