Greek-Style Shrimp Scampi with Linguine
Recipe type: Dinner
Total time: 
Serves: 4
A quick, healthy weeknight dinner with the simple, fresh flavours of the Mediterranean.
  • Uncooked linguine or spaghettini (I used about 250 grams, give or take).
  • 2 tsp olive oil
  • 1 large clove garlic, minced
  • 1 (14-20 oz) jar canned diced tomatoes with Italian seasoning, undrained
  • 1 tsp oregano
  • ¼ tsp black pepper
  • 1 lb raw shrimp, peeled and deveined, tails removed
  • 4 oz crumbled feta cheese (or mozzarella - see note)
  1. Cook pasta according to pasta directions. Meanwhile, preheat oven to 350 degrees.
  2. Once water has boiled and pasta is in, heat oil in a large non-stick skillet over medium heat. Sauté garlic for 1 minute, until fragrant, then add tomatoes, oregano, and pepper. Stir to heat through.
  3. Add shrimp and cook just until shrimp are pink and opaque, flipping to cook both sides (they should only need about 3-4 minutes).
  4. Transfer cooked pasta to 9x13" baking dish and top with shrimp mixture and crumbled cheese. Bake in oven for 4-5 minutes, until cheese is melted and sauce is bubbling.
For a delicious baked appy, omit the pasta and bake the shrimp mixture with the feta cheese. Serve with a slotted spoon. If using mini shrimp, this also makes a great bruschetta topping. My hubby doesn't like feta cheese that much so we substituted mozzarella cheese with great results.
Recipe by Hidden Ponies at