This Greek-inspired take on shrimp scampi is guaranteed to be a new weeknight favorite
Ingredients
1/2 pound linguine or any long pasta you like
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds medium shrimp, peeled and deveined
4 cloves garlic, peeled and minced
1/4 teaspoon crushed red pepper flakes, or more, to taste
2 cups sliced cherry tomatoes (or one 14.5-ounce can chopped tomatoes)
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
1 tablespoon capers
1/2 cup chopped pitted olives
Salt and pepper, to taste
Zest of 1 lemon
1/4 cup chopped fresh parsley leaves
1/2 to 1 cup crumbled feta
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat oil and melt butter in a large skillet over medium-high heat. Add shrimp, garlic, and red pepper flakes. Cook, stirring occasionally, until pink, about 2 to 4 minutes.
Add tomatoes cook 1 to 2 minutes until shrimp is cooked through and tomatoes are softened.
Stir in wine, lemon juice, capers, and olives; season with salt and pepper, to taste.
Bring to a simmer; remove from heat and stir in pasta, lemon zest, and parsley.
