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Glutenfreeda's Recipe Index
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Mediterranean Scampi

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

2 teaspoons olive oil, divided
6 ounces gf spaghetti
4 garlic cloves, minced
1/3 cup Italian parsley, minced
One 28 ounce can diced tomatoes, drained
1/2 cup kalamata olives, coarsely chopped
1 pound large shrimp, shelled and deveined
3/4 cup feta cheese, crumbled
1-1/2 Tablespoons lemon juice
Salt and freshly ground black pepper to taste

Directions

Prepare pasta according to package directions. Drain and toss with 1 teaspoon olive oil. Keep warm.

In a large skillet, heat remaining olive oil over medium heat. Add garlic; sautéing for 30 seconds. Add tomatoes, olives and half of the parsley. Bring mixture to a simmer; cook for 10 minutes, stirring occasionally. Add shrimp and continue to cook for 3-4 minutes or until shrimp are just cooked through. Add lemon juice and season to taste with salt and freshly ground black pepper.

Pour shrimp mixture over pasta and toss until noodles are evenly coated with sauce.

To serve, garnish with feta cheese and remaining Italian parsley.

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Reviews

Posted By Member: Maureen
Posted Date: 12/1/2009

This recipe combines two of my favorite foods - garlic and Kalamata olives - so I was really looking forward to this. I wasn’t disappointed. It was pleasantly zesty and quite filling! I did change a few things, though. Knowing that Kalamatas and Feta are rather salty, I did not add any additional salt during the ’season to taste’ step. If I had, the dish would have been far, far too salty. I also ended up using canned, diced tomatoes that were already seasoned with basil, garlic and oregano because I didn’t have any ”plain” ones in my pantry. Since I love garlic, I still went ahead and added 4 cloves-worth of minced garlic. I will admit to being a bit of a lazy cook, though, so instead of doing my own labor-intensive peeling and mincing, I used pre-minced garlic from a jar, using the equivalent on the label to estimate the amount needed to equal 4 cloves.

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