Greek Style Shrimp Pasta With Kale Recipes

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GREEK-STYLE SHRIMP PASTA WITH KALE



Greek-Style Shrimp Pasta with Kale image

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.

Provided by Anna Stockwell

Categories     Healthy     Quick and Healthy     Pasta     Shrimp     Garlic     White Wine     Tomato     Kale     Feta     Dinner     Winter

Yield 4 servings

Number Of Ingredients 11

1 (28-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
1/2 cup dry white wine
2 teaspoons chopped oregano
1 teaspoon crushed red pepper flakes
1 1/2 tsp. kosher salt, plus more
8 ounces medium shell pasta
1 large bunch of curly kale, stems removed, torn into bite-sized pieces (about 10 cups)
1 1/2 pounds large shrimp, peeled, deveined
2 1/2 ounces crumbled feta (about 1/2 cup)

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-STYLE PASTA WITH SHRIMP



Greek-Style Pasta with Shrimp image

Categories     Pasta     Shellfish     Sauté     Kid-Friendly     Quick & Easy     Feta     Shrimp     Artichoke     Summer     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 10

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine

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.

GREEK STYLE PASTA WITH SHRIMP AND FETA



Greek Style Pasta With Shrimp and Feta image

Make and share this Greek Style Pasta With Shrimp and Feta recipe from Food.com.

Provided by Papa D 1946-2012

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion
2 tablespoons olive oil
3 garlic cloves, minced
2 cups canned whole tomatoes in puree
1 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon pepper
3/4 lb pasta (linguine)
1 lb medium shrimp
1/2 cup pitted black olives (chopped)
1 cup crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil.
  • Cut onion into thin slices and mince garlic cloves.
  • In a large skillet, warm the olive oil over medium-high heat until hot but not smoking. Add the onion and garlic and cook until the mixture is golden, about 5 minutes.
  • Add the tomatoes, oregano, basil and pepper, and bring to a boil over medium-high heat , breaking up the tomatoes with a spoon. Reduce the heat to low, cover and simmer, stirring occasionally, while you cook the pasta and prepare the shrimp.
  • Add the pasta to the boiloing water and cook until al dente 10 to 12 minutes, or according to package directions .
  • Shell and devein the shrimp.
  • Uncover the sauce and bring to a boil over medium-high heat. Add the shrimp, reduce the heat to low, cover and simmer for 3 minutes.
  • Add the olives and half the feta cheese and stir to combine.
  • Drain the pasta and serve topped with the shrimp and sauce. Garnish each serving with remaining feta cheese.

SPAGHETTI WITH SHRIMP, KALE AND TOMATOES



Spaghetti With Shrimp, Kale and Tomatoes image

I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 12

1 medium-size bunch black kale, stemmed and washed well in 2 changes water
Salt to taste
2 tablespoons extra virgin olive oil
12 medium shrimp, peeled and deveined
Freshly ground pepper to taste
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1-14 1/2-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1/2 to 1 teaspoon oregano or thyme (to taste)
3/4 pound spaghetti
Crumbled feta or freshly grated Parmesan for serving (optional)

Steps:

  • Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you'll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.
  • (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.
  • Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.
  • Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven't tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 9 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams

GREEK SHRIMP DISH FROM SANTORINI



Greek Shrimp Dish From Santorini image

An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.

Provided by Lisawas

Categories     World Cuisine Recipes     European     Greek

Time 2h5m

Yield 6

Number Of Ingredients 9

¼ cup butter
2 tablespoons garlic, minced
1 bunch flat-leaf parsley, chopped
2 pints grape tomatoes, halved
½ (750 milliliter) bottle dry white wine
2 pounds peeled and deveined medium shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved
2 sprigs fresh flat-leaf parsley

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g

GREEK-STYLE PASTA WITH SHRIMP



Greek-Style Pasta with Shrimp image

Make and share this Greek-Style Pasta with Shrimp recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup olive oil
4 teaspoons minced garlic
1 lb uncooked peeled and deveined medium shrimp
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped tomato
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
salt and pepper
12 ounces angel hair pasta, cooked and drained

Steps:

  • In a large skillet, heat oil over medium-high heat.
  • Add the garlic and shrimp to the skillet and saute for 2 minutes.
  • Add artichoke hearts, feta cheese, tomatoes, lemon juice, parsley, oregano, salt, and pepper.
  • Saute for 2 minutes or until shrimp are cooked and pink.
  • In a large bowl, stir together the angel hair pasta and shrimp mixture; toss to coat.
  • Season with more salt and pepper if needed and serve.

Nutrition Facts : Calories 711.8, Fat 28.2, SaturatedFat 10.7, Cholesterol 193.3, Sodium 1317.8, Carbohydrate 77.7, Fiber 8.8, Sugar 6.2, Protein 37

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA



Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

  • To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
  • Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
  • Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
  • Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK-STYLE PASTA WITH SHRIMP



Greek-Style Pasta with Shrimp image

Make this Greek-Style Pasta with Shrimp for easy summer entertaining. If the pasta salad seems a bit dry, stir in a little more yogurt just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound gemelli, or other short pasta
2 tablespoons olive oil
1 pound peeled and deveined medium shrimp
2 garlic cloves, minced
1 1/4 cups plain low-fat yogurt
1 tablespoon fresh lemon juice
1/2 cup loosely packed fresh mint, coarsely chopped
1/3 cup Kalamata olives, pitted and coarsely chopped

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.

Nutrition Facts : Calories 436 g, Fat 9 g, Fiber 3 g, Protein 25 g

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From delish.com


SHRIMP SCAMPI GREEK PASTA RECIPE - A SPICY PERSPECTIVE
2020-06-01 In a large pot, boil salted water and cook the pasta as directed on the box. Drain and set aside. Meanwhile, heat a large sauté pan to medium-high heat. Add the oil and butter. Sprinkle the shrimp with flour before adding them to …
From aspicyperspective.com


GREEK SHRIMP AND SPINACH PASTA - ALL INFORMATION ABOUT HEALTHY …
Greek Shrimp and Spinach Pasta. Today's weekday supper meal is ready and on the table in less than 30 minutes. Greek seasoned shrimp are quickly sauteed in a little olive oil and set aside for a few minutes while you prepare the rest of the dish. While the pasta cooks squeeze the spinach dry and cube up the feta cheese.
From therecipes.info


GREEK SHRIMP RECIPES | ALLRECIPES
2021-07-09 This Greek-inspired baked shrimp recipe features shrimp with diced tomatoes, oregano, a splash of vermouth, and crumbled feta cheese, which browns beautifully in the oven. "This is a very easy and tasty recipe that is great for everyday or a dish to impress company," says Laura Dobbins Corbett.
From allrecipes.com


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