Greek shrimp and pasta

Total Time
37 min
10 min
27 min
A tantalizingly fragrant dish that tempts everyone in the house to the kitchen. It’s hard to resist eating every bit of it hot, but cold leftovers are also yummy. Sauté onion and garlic in oil for about five minutes before adding in the shrimp for a delicious garlicky flavor base. Then, cook the tomato and olives. Add in the penne, feta cheese, oregano and cheese for the ultimate one-dish dinner. Serve this for a weeknight supper or when company's coming. For a side dish, prepare a tossed salad.


Uncooked pasta

8 oz, penne variety

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Uncooked shrimp

½ pound(s), large variety, peeled and deveined

Plum tomato(es)

4 medium, diced


15 medium, oil-cured black variety, pitted and chopped

Canned clam juice

8 oz, or bottled

Reduced-fat feta cheese

¼ cup(s), crumbled

Fresh oregano

3 Tbsp, fresh, chopped


  1. Cook penne according to package directions; drain.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.
  3. Add the tomatoes and olives; cook, stirring occasionally, until softened, about 3 minutes.
  4. Add the clam juice; bring to a boil. Stir in the penne, cheese, and oregano. Reduce the heat and simmer, tossing well, until the flavors are blended and the cheese just begins to melt, about 1 minute. Yields 1 1/3 cups per serving.