From craving to table
Instructions
- 1
Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
- 2
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until just pink. Remove shrimp and set aside.
- 3
Add remaining olive oil to the skillet. Sauté garlic for 30 seconds until fragrant, then add cherry tomatoes. Cook for 3-4 minutes, stirring occasionally, until tomatoes begin to soften.
- 4
Pour in the white wine and simmer for 2 minutes. Stir in Kalamata olives, spinach, lemon zest, and juice. Cook until spinach wilts, about 1 minute.
- 5
Return shrimp to the skillet. Add drained pasta and toss everything together, adding reserved pasta water as needed to create a light sauce.
- 6
Remove from heat. Sprinkle with feta cheese and parsley. Add red pepper flakes and season to taste with salt and black pepper.
- 7
Serve immediately, garnished with extra lemon zest or parsley if desired.