When my love of simple pasta meets my love of Greek flavors, the result is Greek pasta with shrimp, feta, and olives. This bright, one-bowl meal combines tender shrimp, salty feta, briny olives, and crisp peppers with pasta for a healthy, flavorful dinner that comes together quickly.
Greetings from a strangely mild winter here at BitofBacon HQ. After a very cold January, February warmed up enough that I’ve been out admonishing my crocuses for popping up too soon. They don’t listen, of course, but the bright little blooms do remind me that fresh, colorful food belongs on the table year-round.
Whether winter lingers or spring is already creeping in, dinner still needs to be solved. This Greek pasta with shrimp, feta, olives, and bell peppers is one of my favorite quick meals. I usually cook the pasta separately, but everything comes together in a single serving bowl, which makes cleanup easy and keeps dinner stress-free.
How to make Greek pasta with shrimp
The method is straightforward and built for speed. Start by sautéing the shrimp briefly until they begin to color. For extra depth and a little kitchen theater, I like to flambe the shrimp with brandy. The quick fire sears and caramelizes the shrimp and concentrates the brandy’s flavor without leaving much alcohol behind.
After the shrimp are finished, set them aside and cook the pasta to just one minute shy of the package directions. Reserve a cup of the starchy pasta water before draining. In the same pan used for the shrimp, sauté onions and bell peppers in olive oil until soft, then add garlic. Return the pasta to the pan with a splash of pasta water, olives, lemon juice and zest, red pepper flakes, and the flavorful shrimp juices. Toss until a glossy sauce clings to the noodles, fold the shrimp back in, and finish with crumbled feta and chopped parsley.
From start to finish this is a true 30-minute meal that balances protein, vegetables, and carbs in one satisfying dish.
Why flambe the shrimp?
Flambéing is optional but offers several benefits when done safely:
- It’s engaging and fun—dim the lights, warm the pan, and watch a dramatic flare.
- The brief, intense heat sears and caramelizes the surface of the shrimp, adding complexity to the flavor.
- Most of the alcohol burns off quickly, leaving concentrated flavor without an alcoholic edge.
- Flambéing lets you reduce the brandy rapidly so you don’t overcook the shrimp while developing flavor.
If you aren’t comfortable flambéing, skip it — the dish is delicious without it. If you do try it, use a heatproof pan (avoid nonstick), keep flammable items away from the cooktop, and use a long match or lighter. Consult reliable safety guidance if you haven’t flambéed before.
That’s it: a bright, flavorful dinner that’s easy enough for a weeknight and pretty enough for guests. The feta and olives give this pasta a distinctly Greek character while the shrimp and lemon keep it light and fresh.
– Happy cooking, Annemarie
Greek Pasta with Shrimp, Feta, and Olives
Ingredients
- 12 oz thin spaghetti
- 3 tbsp olive oil, divided, one with the shrimp, two with the onions
- 1 lb large or extra-large shrimp, shelled and tails removed
- 1/4 cup brandy
- 1 medium white onion, chopped
- 2 bell peppers, sliced
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1/2 cup pitted kalamata olives
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/4 tsp red pepper flakes
- 3 oz feta cheese
- 1/2 cup chopped fresh parsley
Instructions
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Bring a large pot of water to a boil, salt it generously, and cook the spaghetti according to package directions minus 1 minute so it finishes cooking in the sauce. Reserve 1 cup of pasta water, then drain the pasta.
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Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. (Do not use a nonstick pan for this step.) Pat the shrimp dry and add them to the hot oil. Sauté, turning frequently, for about 1–2 minutes until they begin to color but are not fully cooked.
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If you plan to flambé, warm the brandy in the pan for a few seconds, then remove the pan from the heat. Use a long match or lighter to ignite the brandy carefully, allowing the flames to burn off. If you prefer not to flambé, simply add the brandy, let it reduce briefly, and continue.
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Transfer the shrimp and any pan juices to a bowl and set aside. Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the chopped onion, sliced bell peppers, and salt; sauté for 5–6 minutes until softened. Stir in the minced garlic and cook for another minute.
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Return the cooked pasta to the pan along with the reserved pasta water, olives, lemon juice, lemon zest, red pepper flakes, and the reserved shrimp juices. Toss often until the sauce thickens and clings to the pasta, about 2–3 minutes. Stir the shrimp back in and heat through.
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Fold in the feta and chopped parsley, toss gently to combine, and serve immediately.
Notes
- I often begin heating the pasta water and then flambé the shrimp while the water is coming to a boil. That way the pasta starts cooking when the shrimp are done and nothing sits waiting.
- Using a mix of red, yellow, and orange bell peppers makes the dish more colorful and visually appealing. If you only have smaller peppers, use more to equal two medium peppers.