Greek Shrimp with Rigatoni

Transform your weeknight dinner with this vibrant Greek Shrimp with Rigatoni recipe—a Mediterranean-inspired dish bursting with fresh flavors and irresistible textures. Al dente rigatoni is tossed in a light, garlicky sauce of sautéed cherry tomatoes, sliced kalamata olives, and dry white wine, creating a perfect base for tender, succulent shrimp seasoned with a hint of crushed red pepper for subtle heat. Finished with tangy crumbled feta, fragrant oregano, and a sprinkle of parsley, this pasta dish captures the essence of Greek cuisine in every bite. Ready in just 30 minutes, it’s an elegant yet easy meal, complete with a squeeze of fresh lemon for a zesty finishing touch. Perfect for seafood lovers and fans of Mediterranean flavors, this crowd-pleasing recipe is sure to become a staple in your rotation.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces rigatoni pasta
• 2 tablespoons olive oil
• 3 whole garlic cloves, minced
• 1 pound large shrimp, peeled and deveined
• 0.5 teaspoons crushed red pepper flakes
• 2 cups cherry tomatoes, halved
• 0.5 cups kalamata olives, sliced
• 0.5 cups dry white wine
• 0.75 cups crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoons oregano, dried
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground
• 1 whole lemon, cut into wedges (for serving)

Directions

Step 1

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the shrimp to the skillet. Season with salt, black pepper, and crushed red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and fully cooked. Remove the shrimp from the skillet and set aside.

Step 4

In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until they begin to soften and release some juices.

Step 5

Stir in the kalamata olives, oregano, and white wine. Simmer for 2-3 minutes to allow the flavors to meld and some of the wine to reduce.

Step 6

Return the cooked shrimp to the skillet and toss gently to coat in the sauce.

Step 7

Add the cooked rigatoni to the skillet, along with 1/4 cup of the reserved pasta water. Toss to combine, allowing the sauce to coat the pasta. Add more pasta water as needed to loosen the sauce.

Step 8

Sprinkle the crumbled feta cheese and chopped parsley over the pasta. Toss gently to combine.

Step 9

Serve immediately with lemon wedges on the side for squeezing over the pasta. Enjoy!

Nutrition Facts

Serving size	1494.4 grams (1494.4g)

Amount per serving	% Daily Value*
Calories	1907

Total Fat 76.20g	98%
Saturated Fat 22.20g	111%
Polyunsaturated Fat 2.70g
Cholesterol 937mg	312%
Sodium 3911mg	170%
Total Carbohydrate 139.10g	51%
Dietary Fiber 19.70g	70%
Total Sugars 13.90g
Protein 148.80g	298%

Vitamin D 0IU	0%
Calcium 845mg	65%
Iron 12mg	66%
Potassium 2420mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 32.4%

Carbs: 30.3%