She Strengthens

Quick and Flavorful Weeknight Meal: Greek-Inspired Shrimp Pasta

Get ready to transport your taste buds to the Mediterranean with this speedy and satisfying shrimp pasta dish, infused with the bold flavors of Greece.

Ouzo: The Star of the Show

At the heart of this recipe lies ouzo, a clear, slightly sweet, anise-flavored liqueur from Greece. This versatile ingredient adds depth and complexity to the dish, making it a must-have in your pantry. Once you’ve got a bottle, experiment with it in after-dinner coffee drinks, refreshing cocktails, or as a substitute for Pernod in steamed mussels.

A 30-Minute Meal That Packs a Punch

With a total cooking time of just 30 minutes, this recipe is perfect for busy weeknights. Simply sauté red onion, garlic, and red pepper flakes to create the base of the sauce, add in the shrimp, and finish with a hit of ouzo and chopped fresh tomatoes.

The Recipe

* Servings: 4-6 *

Difficulty: Easy

Ingredients:

• 1 pound short pasta (fusilli or penne work well)
• 2 tablespoons olive oil
• 1 medium red onion, diced
• 3 medium garlic cloves, coarsely chopped
• 1/2 teaspoon red pepper flakes
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup ouzo
• 1 pound Roma tomatoes, cored and diced
• 1 cup crumbled feta cheese
• 1/3 cup pitted kalamata olives, coarsely chopped
• Kosher salt

Instructions:

Step 1: Cook the Pasta

Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions. Drain, return to the pot, and set aside.

Step 2: Prepare the Sauce and Shrimp

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and red pepper flakes, stir to combine, and cook until fragrant, about 1 minute.

Step 3: Add the Shrimp and Ouzo

Add the shrimp, increase the heat to medium-high, and stir to combine. Pat the shrimp into an even layer and cook, stirring occasionally, until they’re almost cooked through and starting to turn pink, about 2 minutes. Remove the pan from the heat, carefully add the ouzo, and return to medium-high heat. Cook until the alcohol smell has cooked off and the liquid has almost completely evaporated, about 1 minute.

Step 4: Finish with Tomatoes and Feta

Add the tomatoes and stir to combine. Cook, stirring occasionally, until the tomatoes are warmed through and the liquid is simmering around the edges, about 1 minute. Transfer the shrimp mixture to the pot with the reserved pasta and add the feta and olives. Stir to combine, taste, and season with salt as needed. Serve immediately and enjoy!