Greek Shrimp and Roasted Vegetable Pasta

Saturday, February 9, 2013

In my experience, all things Greek are phenomenal.  Greek mythology, fascinating.  Greek fraternities and sororities, outrageous.  Greek Isles, enchanting (not from personal experience, but a girl can dream). Greek people (particularly one of my bestest friends Katherine Leventis Beverly of Southern Bliss and her new daughter Kate Leventis Beverly), gorgeous.  Greek food, there are not words.   Spanakopita, baklava, tzatziki, gyros... gifts from the Gods people.

And this. 

I made this last night after participating in the Coastal Carolina Women in Philanthropy and Leadership conference.  I left the conference feeling inspired, but also drained from the long day (and a little inadequate if we are telling the truth here).  Damn, those women were truly awe-inspiring. 

I was craving something tasty, healthy and easy.  Are you starting to see a pattern here?  I love quick and simple recipes.   With my job, its a necessity.  However, food must taste amazing.  Life's too short to eat bad food.   My mom and dad decided to join us for dinner last minute.  My dad is a meat and potatoes guy - not particularly enamored with "rabbit food", so I knew I had to make something packed with flavor.  I decided to throw together Greek Shrimp and Roasted Vegetable Pasta.

You start with veggies.  Lots of veggies.

 Chop 'em up, toss 'em with grape seed oil (high burn point) and sprinkle 'em with salt and pepper.

Into the oven to roast.

I am obsessed with roasted vegetables. 99% of vegetable side dishes are roasted in this house. 

Toss roasted vegetables with fresh spinach (healthy, healthy, healthy) and the hot wholewheat pasta.

Last, but certainly not least, throw in the broiled shrimp, olive oil, lemon and feta.  

γίνεται (That's "done" in Greek, apparently).

My Dad loved it, and even went for seconds.  Coming from an Alabama bred man who loves southern food (i.e. fried or with grits), that's saying a lot!

Greek Shrimp and Roasted Vegetable Pasta
Yield: 6 servings
Total Time: 45 minutes


2lbs shrimp (peeled and deveined)*
1 bunch of asparagus
1 box of cherry tomatoes
2 lemons
6 cloves of garlic, minced
6 oz fresh spinach
1 jar artichoke heart quarters (should be approximately 12-14 pieces)
1/3 cup olive oil
1/3 cup feta
1 box of whole wheat pasta (approximately 10 oz) (you can use orzo too)
2 tbsp. grapeseed oil or other high burn point oil
salt and pepper

Preheat oven to 425 degrees.  Cut asparagus into 2 inch pieces.  Thinly slice one of the lemons and cut slices in half. Combine asparagus, lemon, artichokes, tomatoes, and garlic with 1 tbsp. of grape seed oil on a cookie sheet with raised edges.  Season with salt and pepper.  Roast in oven for 15-20 minutes Whisk together olive oil and juice of one lemon as a dressing.  Cook pasta according to directions, drain.  In a serving bowl, combine fresh spinach, pasta and roasted vegetables with the olive oil and lemon juice dressing (the heat of the pasta and vegetables will wilt the spinach).  Toss shrimp in remaining 1 tbsp. grape seed oil and place on a cookie sheet with raised edges. Season with salt and pepper. Broil shrimp on high for approximately 5-7 minutes (You want them pink throughout, but not over done).  Mix in broiled shrimp and feta cheese.  Serve immediately.

* I use the 21-24 count Kirkland brand frozen shrimp from Costco.  They are already peeled and deveined - you just have to remove the tails.

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