Best 7 Greek Shrimp With Rigatoni Recipes

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Embark on a culinary journey to the sun-kissed shores of Greece with our enticing Greek Shrimp with Rigatoni recipe. This delectable dish tantalizes taste buds with its harmonious blend of succulent shrimp, tender rigatoni pasta, and a vibrant medley of Mediterranean flavors. Succulent shrimp are seared to perfection, infusing the dish with a delightful briny essence, while plump rigatoni pasta soaks up the tantalizing sauce, creating a symphony of textures.

Prepare to be captivated by the vibrant flavors of Greece as you explore our comprehensive collection of recipes. Allow your taste buds to be swept away by the aromatic delights of our traditional Greek Lemon Potatoes, where tender potatoes are roasted to golden perfection and infused with the tangy zest of lemon and herbs. Indulge in the rustic charm of our flavorful Greek Meatballs, where seasoned ground beef is combined with aromatic spices and herbs, creating tender and juicy meatballs that are sure to satisfy. Experience the richness and creaminess of our delectable Greek Yogurt Dip, a versatile accompaniment that perfectly complements a variety of dishes with its smooth texture and tangy flavor.

Transport yourself to the heart of the Mediterranean with our delightful Greek Salad, a refreshing and vibrant combination of crisp cucumbers, juicy tomatoes, and tangy feta cheese, all drizzled with a zesty dressing. Discover the allure of our savory Greek Chicken Souvlaki, where succulent chicken skewers are marinated in a tantalizing blend of herbs and spices, then grilled to perfection and served with a refreshing tzatziki sauce. And for a sweet ending to your Greek culinary adventure, indulge in our irresistible Greek Baklava, layers of filo pastry filled with chopped nuts and sweetened with honey syrup, creating a symphony of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED GREEK SHRIMP WITH TOMATOES AND FETA



Baked Greek Shrimp With Tomatoes and Feta image

This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Categories     lunch, salads and dressings, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

Steps:

  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams

RIGATONI WITH SPICY SHRIMP



Rigatoni with Spicy Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 teaspoon red pepper flakes
1 medium shallot or 1/2 small red onion, minced
1/4 cup white wine or low-sodium chicken broth
1 15-ounce can no-salt-added diced tomatoes
1/2 cup torn fresh basil
2 tablespoons heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and season with 1/4 teaspoon red pepper flakes and a pinch of salt. Cook until just pink, about 2 minutes, then flip and cook until no longer translucent,1 to 2 more minutes. Transfer to a plate.
  • Add the shallot to the skillet and cook, stirring with a wooden spoon, until translucent, about 2 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Add the tomatoes, half of the basil, the remaining 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt; cook until slightly thickened, about 5 minutes. Stir in the heavy cream and cook 1 more minute.
  • Return the shrimp and any collected juices to the skillet. Stir in the pasta; add enough of the reserved pasta cooking water to loosen the sauce. Season with salt. Top with the remaining basil.

GREEK-STYLE SHRIMP WITH RIGATONI



Greek-Style Shrimp With Rigatoni image

A fast and easy, yet flavorful, dish. Although it calls for rigatoni, use any past you like, such as penne, spirals, or ziti.

Provided by threeovens

Categories     Greek

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
1 teaspoon garlic clove, minced
2 cups tomatoes, diced
1/2 cup dry white wine
salt & freshly ground black pepper
1/4 cup fresh basil, chopped
1 teaspoon dried oregano, crumbled
1 1/2 lbs medium shrimp
1/8 teaspoon red pepper flakes
1/3 lb rigatoni pasta
1/2 lb feta cheese, crumbled

Steps:

  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes.
  • Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes.
  • Preheat oven to 400 degrees F.
  • Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot.
  • Meanwhile, cook rigatoni according to package directions. Drain.
  • Serve shrimp spooned over rigatoni.

Nutrition Facts : Calories 609.3, Fat 32.6, SaturatedFat 11.5, Cholesterol 297.5, Sodium 1615.7, Carbohydrate 35.7, Fiber 2.5, Sugar 5.7, Protein 37.6

GREEK SHRIMP WITH RIGATONI



Greek Shrimp with Rigatoni image

If you love shrimp, tomatoes, & feta cheese, this one is for you. It is similar to others in the Zaar database, but enough different that I think it is worth posting. It is from the local newspaper, the yellow newsprint a testiment to how many years it's been in my files.

Provided by Judy from Hawaii

Categories     Greek

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
1 teaspoon finely chopped garlic
2 cups peeled cubed tomatoes, preferably fresh,about one pound whole
1/2 cup white wine
salt & freshly ground black pepper
1/4 cup finely chopped fresh basil
1 teaspoon dried oregano leaves
1 1/2 lbs fresh medium-sized shrimp, about 48,peeled,deveined,leaving the last tail segment on
1/8 teaspoon red pepper flakes
1/2 lb crumbled feta cheese
1/3 lb ziti pasta or 1/3 lb spiral shaped pasta

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 1 Tablespoon oil in skillet, and add the garlic.
  • Cook briefly, stirring, then add the tomatoes.
  • Cook about one minute and add the salt, pepper, wine, basil,& oregano.
  • Cook over medium heat, about 10 minutes.
  • Sprinkle the shrimp with salt& pepper.
  • Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
  • Cook quickly for about 1 minute, just until the shrimp turns red.
  • Sprinkle with the red pepper flakes.
  • Spoon the shrimp& any pan juices into a small baking dish.
  • Sprinkle the shrimp with the crumbled feta cheese.
  • Spoon the tomato sauce over the shrimp& cheese.
  • Bake for 10 minutes.
  • Meanwhile, cook the rigatoni according to the directions on the package and drain.
  • Do not overcook.
  • Serve the rigatoni with the shrimp mixture spooned over it.

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
  • Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE



Rigatoni with Shrimp in Tomato and Feta Sauce image

Categories     Cheese     Pasta     Shellfish     Tomato     Bake     Feta     Shrimp     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 13

1/2 cup finely chopped onion
1 garlic clove, minced
6 tablespoons olive oil
1/2 cup dry white wine
three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse
2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
3/4 teaspoon salt
dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp (about 34), shelled, deveined if desired, and rinsed
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled

Steps:

  • In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
  • In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

GREEK SHRIMP DISH FROM SANTORINI



Greek Shrimp Dish From Santorini image

An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.

Provided by Lisawas

Categories     World Cuisine Recipes     European     Greek

Time 2h5m

Yield 6

Number Of Ingredients 9

¼ cup butter
2 tablespoons garlic, minced
1 bunch flat-leaf parsley, chopped
2 pints grape tomatoes, halved
½ (750 milliliter) bottle dry white wine
2 pounds peeled and deveined medium shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved
2 sprigs fresh flat-leaf parsley

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
  • Preheat oven to 250 degrees F (120 degrees C).
  • Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 14.5 g, Cholesterol 267.1 mg, Fat 14.9 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 8.3 g, Sodium 513.1 mg, Sugar 1.6 g

Tips:

  • Use fresh shrimp: Fresh shrimp has a sweeter flavor and a more tender texture than frozen shrimp.
  • Cook the shrimp properly: Shrimp cooks quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
  • Use high-quality olive oil: Olive oil is a key ingredient in many Greek dishes, so it's important to use a good quality oil. Extra virgin olive oil has the best flavor and aroma.
  • Use fresh herbs: Fresh herbs, such as oregano, basil, and thyme, add a lot of flavor to Greek dishes. If you don't have fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.
  • Don't be afraid to experiment: Greek cuisine is very versatile, so feel free to experiment with different ingredients and flavors. There are many different ways to make Greek shrimp with rigatoni, so find a recipe that you like and make it your own.

Conclusion:

Greek shrimp with rigatoni is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great dish to serve at a party or potluck. The combination of shrimp, rigatoni, and Greek flavors is sure to please everyone. So next time you're looking for a new recipe to try, give Greek shrimp with rigatoni a try. You won't be disappointed!

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