Shrimp, Feta & Greek Olives on Spaghetti

Total time: 25 minutes


  • 10oz (300gr) shrimp, cleaned
  • 3 medium shallots, chopped
  • 3 garlic cloves, minced
  • 1 tbs olive oil
  • 1 3/4 cups (15oz, 450gr) whole tomatoes, chopped, juices saved
  • 1/2 cup black dry-cured (Greek) olives, pitted, cut in half
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp paprika
  • 3oz (90gr) feta, cubed
  • 4oz  (120gr) spaghetti


  • Cook spaghetti according to package directions.  Drain.
  • Heat oil in a large skillet.  Add shallots and sauté until tender, about 5 minutes.
  • Add garlic, paprika and sauté 2 minutes longer.
  • Add herbs and tomatoes with all juices to skillet.  Simmer, over medium heat,  until slightly thickened, about 5 minutes.
  • Add shrimp and cook until shrimp curl and turn opaque.
  • Add olives to skillet and heat through.
  • To finish:  Add pasta  to skillet and heat through, stirring. 
  • Add feta and combine.
  • Divide onto two plates and serve.