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Playing Garlic-Chili Shrimp and Greek Spaghetti with Feta


  • 1/2 cup EVOO Extra Virgin Olive Oil, divided
  • 6 cloves garlic, sliced or chopped, divided
  • 1 red chili pepper, thinly sliced
  • 1 pound jumbo sweet shrimp, deveined
  • Sea salt and pepper and/or Rachaels seafood seasoning
  • 2 pints cherry tomatoes
  • 1 1/2 tablespoons chopped oregano or 1 1/2 teaspoons dried
  • 1 cup feta cheese crumbles
  • 1 pound spaghetti
  • 1/4 cup dry vermouth
  • 1 tablespoon butter
  • Juice of 1 lemon


Serves: 4


Place 1/4 cup EVOO in a shallow dish with half the garlic and chili pepper. Add shrimp and season with seafood seasoning; add salt and pepper if not included in blend. Marinate and chill for 1 hour.

Bring a large pot of water to a boil for the pasta. Salt water.

Heat a skillet with a tight-fitting lid with remaining 1/4 cup EVOO over medium heat. Add remaining garlic and chili, and stir 2-3 minutes. Add cherry tomatoes and oregano, cover pan and raise heat a bit. Cook, shaking pan occasionally, until tomatoes burst, 10-12 minutes. Mash up tomatoes a bit and add feta, stir to combine reduce heat to low. Season with black pepper to taste.

Cook pasta to al dente. Reserve 1 cup starchy cooking water just before draining.

Meanwhile, heat a skillet over medium high heat, add shrimp and cook until pink and firm and brown at edges. Douse pan with vermouth; add butter and melt. Add lemon juice and turn off heat.

Toss pasta with starchy water and sauce for 1-2 minutes. Transfer to a platter, Top with the shrimp and remaining sauce.