Spicy shrimp spaghetti – garidomakaronada is a dish inspired by another Greek delicacy, the shrimp saganaki. This recipe has garlicky sautéed shrimp, ouzo, and chili peppers tossed with juicy cherry tomatoes, gently simmered until they burst and turn saucy. All you need is a sprinkle of feta cheese for a beautiful spaghetti dinner ready in 40 minutes.
If you love this spicy shrimp spaghetti, you will also love this shrimp orzo in a lemon garlic sauce, spaghetti sauce with tomatoes & basil or cherry tomato pasta sauce!
Why this recipe sings
With minimal prep and quick cook time, this shrimp spaghetti garidomakaronada feels elegant for such an easy weeknight meal.
This combination of flavors, shrimp, tomatoes, and chili peppers, is light, tasty, sweet, and spicy.
Each bite of pasta is studded with sautéed garlicky shrimp in an ouzo-infused cherry tomato sauce. Basil leaves and a drizzle of olive oil give the dish a summery feel. The savory feta gives a finishing touch.
This shrimp spaghetti can be ready in 40 minutes.
Here is what you need
- Large shrimp. Colossal or extra jumbo size.
- Greek feta cheese. Always get a block of feta in brine. Greek feta is the best (obviously!), but Bulgarian and Israeli feta are great as well. Avoid dry-as-a-bone packaged crumbled feta or fat-free feta (there is no such thing sold in Greece).
- Garlic. You can add as much or as little as you like. My suggestion is at least four large garlic cloves roughly chopped.
- Chili peppers. Again, you can add all three chilies or just one, it is all a matter of taste and how you handle spicy food.
- Cherry tomatoes. When in season, you can’t beat fragrant and juicy cherry tomatoes. If the winter, use a large can of authentic San Marzano tomatoes, crushed.
- Sugar. It is not shown above. Adding just a teaspoon of sugar over the tomatoes is optional but recommended. It breaks any acidity and adds another light layer of sweetness to the sauce.
- Ouzo. This dry anise-flavored Greek aperitif adds brightness and a sweet note to the sauce. White wine or broth are good substitutes.
- Fresh basil. The herb that smells like summer adds freshness to this spaghetti.
- Spaghetti. You can substitute with linguine, fettuccine, or even bucatini. Or opt for short pasta. The result will be just as good.
- Extra virgin olive oil, sea salt and freshly ground pepper.
How to make this recipe
Toss shrimp to cover with the oil and seasonings and set aside.
Add half the garlic and the chili peppers, and saute on low heat for about one minute.
Pick up the shrimp and transfer them to a dish and set aside.
Add half a teaspoon of sugar all over the tomatoes.
Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes.
While the tomatoes cook, bring a large pot of well-salted water to a boil.
Add the spaghetti and cook until al dente, about 10 minutes.
Finish seasoning with sea salt and freshly ground pepper to taste.
Serve spaghetti and shrimp in pasta bowls with chopped fresh basil and a drizzle of olive oil.
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for the latest updates.
Shrimp Spaghetti-Garidomakaronada
Spicy shrimp spaghetti – garidomakaronada is a dish inspired by another Greek delicacy, the shrimp saganaki.
Ingredients
- 2 lbs large shrimp colossal or extra jumbo size, cleaned, peeled and deveined
- 1 cup Greek feta cheese cubed
- 4-5 garlic cloves sliced
- 2-3 chili pepper seeds removed and finely diced
- 2 lbs cherry tomatoes larger ones halved, small ones kept whole
- ½ teaspoon sugar
- 1 cup Greek ouzo or white wine or broth
- ⅓ cup extra virgin olive oil
- 4 tablespoons fresh basil finely chopped
- 12 oz spaghetti
- sea salt
- freshly ground pepper
Instructions
- Add the shrimp, a tablespoon of olive oil, sea salt, and freshly ground pepper in a bowl. Toss shrimp to cover with the oil and seasonings and set aside.
- Pour two tablespoons of olive oil.Add half the garlic, and the chili peppers, and saute on low heat for about one minute.
- Add the shrimp, and cook, occasionally stirring, until just cooked through about 3 minutes. Finish with the ouzo, and increase the heat for one minute until the alcohol evaporates.
- Pick up the shrimp and transfer them to a dish and set aside.
- Add the remaining olive oil and garlic to the skillet. Add the cherry tomatoes.Add half a teaspoon of sugar all over the tomatoes.
- Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes.
- While the tomatoes cook, bring a large pot of well-salted water to a boil.Add the spaghetti and cook until al dente, about 10 minutes.
- Transfer the shrimp to the tomato sauce and cook on low for a few minutes.
- Set the pasta pot next to the skillet. Using tongs, transfer the spaghetti to the tomatoes and shrimp. It's okay if some pasta water is transferred to the sauce.Remove the pan from the heat, add the feta cheese, and toss well. Add a little pasta water to loosen up the sauce if you prefer.Finish seasoning with sea salt and freshly ground pepper to taste.
- Serve spaghetti and shrimp in pasta bowls with chopped fresh basil and a drizzle of olive oil.
Notes
- Large shrimp. Colossal or extra jumbo size. You can easily use frozen shrimp.
- Greek feta cheese. Always get a block of feta in brine. Greek feta is the best (obviously!), but Bulgarian and Israeli feta are great as well. Avoid dry-as-a-bone packaged crumbled feta or fat-free feta (there is no such thing sold in Greece).
- Garlic. You can add as much or as little as you like. My suggestion is at least four large garlic cloves roughly chopped.
- Chili peppers. You can add all three chilies or just one, it is all a matter of taste and how you handle spicy food.
- Cherry tomatoes. In the winter, use a large can of authentic San Marzano tomatoes, crushed.
- Sugar. It is not shown above. Adding just a teaspoon of sugar over the tomatoes is optional but recommended. It breaks any acidity and adds another light layer of sweetness to the sauce.
- Ouzo. This dry anise-flavored Greek aperitif adds brightness and a sweet note to the sauce. White wine or broth are good substitutes.
- Spaghetti. You can substitute with linguine, fettuccine, or even bucatini. Or opt for short pasta. The result will be just as good.
- Extra virgin olive oil, sea salt and freshly ground pepper.
Nutrition
Calories: 749kcalCarbohydrates: 78gProtein: 19gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 48mgSodium: 740mgPotassium: 761mgFiber: 5gSugar: 10gVitamin A: 1780IUVitamin C: 69mgCalcium: 239mgIron: 3mg
Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
