Greek Pasta with Shrimp, Feta, and Olives
Greek pasta with shrimp, feta, olives is a great and easy skillet dinner full of tender shrimp, salty feta and olives, a good glug of olive oil, and plenty of garlic. And you get to flambe! What could be better?
Servings 4 servings
Ingredients
- 12 oz thin spaghetti
- 3 tbsp olive oil, divided, one with the shrimp, two with the onions
- 1 lb large or extra-large shrimp, shelled and tails removed
- 1/4 cup brandy
- 1 medium white onion, chopped
- 2 bell peppers, sliced
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1/2 cup pitted kalamata olives
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes
- 3 oz feta cheese
- 1/2 cup chopped fresh parsley
Instructions
- Heat a large pot of water for the spaghetti. Salt it well and cook the pasta to package directions, minus 1 minute. Scoop out 1 cup of pasta water and drain the pasta.
- Heat 1 tablespoon of olive oil in a large saute pan on medium-high. (DO NOT use nonstick.) Dry the shrimp well and add them to the pan. Saute, turning frequently, for about 1-2 minutes. Your shrimp should be starting to cook, but not be cooked through.
- Dim the lights. This will help you see the flames. Add the brandy to the pan and give a few seconds to warm through, then take the pan off the heat. (And away from any flames if you have a gas cooktop!)
- Using a long match or lighter, carefully light the brandy. Swirl the pan to allow the flames to reach all the brandy. When it goes out, try again and see if you can get the brandy lit. If you can, swirl, and wait. If you can't, you're done and move the shrimp and juices to a bowl.
- Add the remaining 2 tablespoons of olive oil to the pan and heat until it's shimmering. Add the onion, bell pepper, and salt. Saute for 5-6 minutes. Add the garlic and saute for 1 minute more.
- Add the cooked pasta, pasta water, olives, lemon juice, lemon zest, red pepper flakes, and the juices from the reserved shrimp to the saute pan. Cook, tossing the pasta often, until the sauce comes together, thickens, and coats the pasta, about 2-3 minutes. Stir in the shrimp and let it heat through.
- Add the feta and parsley and toss. Serve.
Notes
- I start the pasta water heating, and when it's just about to a boil I flambe the shrimp. Once the shrimp is done, then that's a good time to start cooking the pasta so it's not sitting about for long once the sauce is done.
- Using different colors of bell peppers makes this pasta dish especially pretty. While you want the equivalent of two medium peppers, you can use three or more smaller ones in various shades.