Fettuccine à la Grecque

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We originally made this classic Greek dish in a ramekin with the prawns tossed in a garlic-and oregano-infused tomato sauce, topped with chunks of feta, and baked or glazed under the broiler. To fill out the meal, we served it with pasta. It didn’t take long to go from with pasta to a pasta.


  • Salt
  • 6 ounces fresh fettuccine or dried linguine
  • 4 tablespoons olive oil
  • ¾ pound medium shrimp, shelled and deveined
  • Pizzaiola Sauce (recipe follows)
  • freshly ground pepper
  • 6 ounces feta cheese, cut into walnut-sized chunks
  • 3 tablespoons chopped fresh parsley (optional)


    Heat a large pot of salted water to boiling. Add the pasta and cook until al dente

    Meanwhile, heat the olive oil in a large sauté pan or skillet over high heat. Add the shrimp and sear about a minute on each side. Remove the shrimp with a slotted spoon. Add the pizzaiola sauce to the pan and simmer a minute or two. Stir the shrimp into the sauce and season to taste with pepper. Drop in the chunks of feta.

    Drain the pasta and transfer to a pasta bowl. Add the shrimp mixture and quickly toss to combine. Sprinkle with parsley if using. Serve hot.