A friend of mine from high school also has a food blog, and today, she had a posted a recipe for Greek Shrimp Scampi. Before I even read the recipe, just seeing the words "Greek" and "shrimp" made me think of one of my favorite recipes from epicurious.com called Greek-Style Pasta with Shrimp. Prior to my moving to SC, I lived in the Triangle and worked part time at this Greek restaurant in Durham called Spartacus. It was my first restaurant job, and I loved working there! It is a family-owned business, and they have wonderful food! When I first moved, I missed it a lot. For all of the wonderful cuisine around here, Mount Pleasant is seriously lacking in the Greek area. I have to go all the way to West Ashley to find any that is decent! Anyway, I stumbled across the epicurious.com recipe about a year or so after I moved here, and it really hit the spot. The recipe is quick and easy, and since I use canned, diced tomatoes, I usually have everything that I need in my pantry (well, and freezer if you include the shrimp)! Now, if I could just figure out how to make amazing tzatziki sauce like Spartacus has, I'd be all set! Hmmm, I feel an experiment coming on...
Here is my adaptation. It is excellent served with pita bread brushed with olive oil and Italian seasoning, wrapped in aluminum foil, and heated in the oven at 250 while making the sauce.
Greek-Style Angel Hair Pasta with Shrimp
2 tablespoons extra virgin olive oil
1 pound uncooked medium shrimp, peeled and deveined
2 cans diced tomatoes
1 can artichoke hearts, chopped
4 cloves garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
2 tablespoons lemon juice
1/2 sweet onion, chopped
4 tablespoons crab stock (white wine can be subbed)
8 oz cooked Angel Hair Pasta
Salt and pepper to taste
Cook angel hair pasta according to directions on box seasoned with garlic powder and salt (if desired). Set aside.
Heat oil in a large skillet over medium high heat. Add garlic and onion and saute for 30 seconds. Add artichokes, tomatoes (and juice), crab stock, lemon, basil, oregano, and parsley. Saute for 5 minutes or until thickened a little bit. Add shrimp and saute until shrimp is cooked. Salt and pepper to taste.
Divide pasta into individual servings. Top with sauce and feta cheese and serve.