Greek Shrimp Scampi to Share With a Sémillon
This Greek shrimp scampi is simply a flavorful twist on the classic version. All the essentials are there from the traditional recipe: butter, garlic, shrimp. I just add a few Greek elements to change the flavor. I also find this recipe to be handy once everyone grows tired of the leftovers filling the fridge throughout the holidays. A wine that I find pairs especially well with this sort of dish is the Brokenwood Hunter Valley Sémillon, which you might have a bottle of left over from Thanksgiving dinner.
- 1/2 pound large shrimp (peeled, deveined, and butterflied)
- 1/2 pound whole wheat spaghetti
- 2T butter
- 3 cloves garlic, minced
- 1/2 medium red onion, diced
- 1/2 cup kalamata olives, sliced
- 4 ounces feta cheese
- Fresh dill for garnish
- Salt and pepper to taste
I always like to devein and butterfly the shrimp in most pasta recipes. There are two reasons for this — doing so actually gives the appearance of even larger shrimp, but they also cook quicker and more evenly. To devein and butterfly, simply peel the shrimp and cut a slit about halfway through the outside from the tail down.
Once your shrimp are pre-prepped, boil water and cook the pasta per package directions. Heat the butter and add onions and garlic to a pan. Once soft and fragrant you can add your shrimp and cook, stirring frequently until shrimp take on a light pink color. Remove the shrimp from the heat.
Drain your pasta, reserving a little of the liquid. Add the pasta to the shrimp pan and toss to incorporate. Add olives and feta cheese, returning to the stovetop just long enough to heat and soften.
Remove from heat and sprinkle with fresh dill and season with salt and pepper.
Plate your past and serve immediately.
It's that simple!
This is a perfect weekday meal with minimal ingredients, a dish that can be prepared and served in about 30 minutes. Let me know in the comments below if you like it!