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A circular bowl filled with shrimp scampi over orzo pasta topped with basil on a black table

Greek Style Shrimp Scampi

Chef Andrew Wilkinson
Shrimp Scampi goes GREEK! Same delicious seared shrimp and white wine butter sauce... just add Orzo pasta, crushed tomatoes, Kalamata olives, Feta cheese, fresh basil, and roasted eggplant. BOOMSHAKALA!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Servings 2 people


  • 1 lb. Raw Naked Shrimp (peeled and deveined) remove tails, pat dry of any excess moisture
  • 1 cup Raw Orzo pasta
  • 4 tbsp. Olive oil
  • 2 tsp. Fresh Garlic chopped
  • ¼ cup White wine use what you drink!
  • cups Crushed tomatoes
  • 1 tsp. Crushed red pepper
  • ¼ cup Kalamata olives pitted, halved
  • cup Feta cheese ½ inch dice
  • ½ cup Fresh whole basil leaves
  • 1 cup Roasted eggplant 1-inch cubes
  • to taste Kosher salt and fresh cracked black pepper


  • Cook orzo pasta in boiling water until tender, drain, and reserve.
  • Heat a 12” non-stick sauté pan over medium heat.
  • Add 2 tbsp. oil and allow to get hot, but not smoking. Then add shrimp, do not overcrowd your pan. They should sizzle when placed in the pan.
  • Sauté shrimp in single layer for 2-3 minutes. Flip and cook for another 2 minutes.
  • Remove shrimp and reserve warm.
  • In the same pan, heat remaining 2 tbsp. of oil, then add garlic and cook until softened.
  • Add wine and simmer until reduced by half, about 2-3 minutes.
  • Add tomatoes, red pepper flakes, and olives. Simmer over medium heat for 3 more minutes.
  • Add roasted eggplant, feta cheese, and orzo pasta.
  • Add whole basil leaves. Lastly, combine your cooked naked shrimp and mix well.
  • Then bring mixture back to a quick simmer, so it is heated throughout.
  • Season to taste, and serve immediately. ENJOY!
Keyword Shrimp, Shrimp Scampi