Greek Seafood Pasta Recipes

GREEK-STYLE SHRIMP PASTA WITH KALE

Steps:

• Pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
• Heat 2 Tbsp. oil in a large Dutch oven or other large heavy pot over high. Add drained tomatoes and garlic and cook, stirring occasionally, until they begin to caramelize, about 12 minutes. Add wine and cook, scraping up browned bits, until reduced by half, about 1 minute. Add collected tomato juices, oregano, red pepper, and 1 1/2 tsp. salt and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
• Working in batches, add kale to tomato sauce, stirring after each addition, until all kale is wilted. Using a spider or slotted spoon, transfer pasta to pot with sauce. Add shrimp, cover, and cook, stirring occasionally and adding pasta cooking liquid if needed to loosen sauce, until pasta is al dente, shrimp are cooked through, and everything is nicely coated in sauce, about 3 minutes.
• Divide pasta among bowls. Top with feta and drizzle with oil.

GREEK SEAFOOD PASTA

Steps:

• Heat oil in a non-reactive Dutch oven over medium-high heat.
• Add the scallions, garlic and chili pepper.
• Cook, stirring often, 4 minutes until wilted.
• Add tomatoes, roasted peppers, vinegar, and pepper.
• Heat to a boil over high heat; reduce heat to low.
• Cook, stirring occasionally, for 15 minutes.
• Add the shrimp & scallops; cook 6 minutes until done; set aside.
• Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid.
• Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta.
• Add reserved cooking liquid to reach desired consistency.

GREEK-STYLE PASTA WITH SHRIMP

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

SEAFOOD PASTA

Steps:

• Heat oil (2tbls) in large saucepan, add onion and garlic, fry for about 5 minutes, until softened.
• Pour the wine into the saucepan and bring to a boil.
• Add tomatoes and their juice, the sugar, chopped herbs, salt and pepper and let simmer for 15-20 minutes.
• Meanwhile, cook the macaroni in a large saucepan of boiling salted water for 10-12 minutes or till tender.
• Drain the pasta and return to pan.
• Add the remaining 1 tbl oil and toss together.
• Add seafood to tomato sauce and simmer for 3-4 minutes until heated through.
• Serve the seafood on top of the pasta.

GREEK-STYLE PASTA WITH SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium heat. Add half the shrimp; season with salt and pepper. Cook until just opaque throughout, about 3 minutes. Transfer to a large bowl. Repeat with remaining shrimp.
• Add garlic and 2 tablespoons water to skillet, and cook until garlic is tender, scraping up any bits from bottom of pan, about 2 minutes. Transfer to bowl with shrimp.
• Add pasta, yogurt, lemon juice, mint, and olives; season with salt and pepper. Toss to combine.