A Mediterranean-inspired pasta dish featuring succulent shrimp and tangy sun-dried tomatoes in a flavorful Greek-style sauce.
Ingredients
- 8 oz (225g) pasta (such as penne or fusilli)
- 1 lb (450g) shrimp, peeled and deveined
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/2 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add sun-dried tomatoes and Kalamata olives. Cook for 2 minutes, stirring occasionally.
- Return the cooked shrimp to the skillet. Add cooked pasta, lemon juice, dried oregano, and toss everything together until well combined and heated through.
- Season with salt and pepper to taste.
- Remove from heat and sprinkle with crumbled feta cheese and fresh parsley before serving.
Enjoy your Greek Shrimp Pasta with Sun-Dried Tomatoes!
Feel free to adjust the instructions or ingredients to suit your taste preferences!
