Foodish Friday – Feeling Greek?

Since my daughter became a pescaearian (vegetarian that also eats seafood) a few years ago, we’ve been creating new seafood recipes. When you limit yourself to only eating a few sources of protein, dinners can get quite monotonous. Therefore, I try to come up with new inventive dishes.

This Greek inspired shrimp and pasts dish is one of our favorites. It combines the salty flovers of olives & capers with a little bit of spice. The salty/spicey combo mingles in your mouth like two Salsa dancers. I made this for our goodbye party when we moved from Michigan to Kentucky and several people wanted the recipe. That was 8 months ago. Sorry it’s late but I finally have time to post the recipe. 🙂

Besides tasting fantastic it is also a very simple recipe and only takes about 30 minutes to make. I love fast dishes that have big flavors.

I don’t have a name for this dish. I just call it Greek Shrimp & Pasta.

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1 lb. short pasta (any kind will work, but I usually like the twisty pasta)

Shrimp (I use a whole bag of frozen, raw shrimp)

Half a jar to a whole jar of green olives roughly chopped

Whole jar of capers (Do not drain)

1c. shredded parmesan cheese (real not the stuff in the can)

1/4 – 1/2 C. Olive Oil

1/2 – 1 tsp red peper flakes

1/4 – 1/2 tsp cajun spice

1-2 tsp. lemon pepper

1 Tbls. old bay seasoning

salt & pepper

Directions:

Cook pasta according to directions.

While pasta is cooking get the shrimp ready. Run cold water over the shrimp for about 5 minutes. Make sure the shrimp is peeled and deveined. You can buy it already deveined but the shell is still on it.

Add the olive oil to a skillet and heat for a few minutes. When oil is hot, add the shrimp and all the spices. Adjust the amount of pepper flakes, cajun & old bay seasoning to your taste. I tend to like the heat range around medium, but my daughter loves it super hot. I suggest adding just a little and tasting. You can add more later if you want more heat.

Cook the shrimp a few minutes on each side. Shrimp is done when it’s pink and curls up.

Next, drain the pasta, add the shrimp, geen olives, capers and cheese.

Since you aren’t draining the liquid from the capers, you can also add a little bit of the olive liquid too. This just helps give it a little more of a salty taste. If pasta seems a too dry you can add more olive oil.

That’s it!! Your done. Hope you enjoy this recipe.

 

 

 

 

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