Grilled Shrimp Spaghetti | Greek Seafood Pasta Recipe
Share
There’s something magical about walking along a Greek fishing village early in the morning — the boats just docked, fishermen unloading baskets of gleaming fresh shrimp, and the scent of the Aegean sea in the air. In Greece, seafood isn’t just a meal — it’s a daily ritual.
This Grilled Shrimp Spaghetti recipe captures that fresh, simple Mediterranean feeling. With Rallis High Polyphenol Olive Oil, lemon, garlic, and herbs, it’s bright, flavorful, and quick to make. And with one extra touch — a crumble of creamy feta — you can make it taste even more Greek
Why Fresh, Wild-Caught Shrimp Matters
In Greece, locals prefer to buy shrimp and fish fresh from small boats or reputable fishmongers — not only because it tastes better, but also because it supports sustainable fishing practices.
Wild-Caught vs. Farmed Shrimp
Wild-Caught Shrimp:
Typically has a cleaner, brinier flavor that pairs beautifully with olive oil and lemon.
More environmentally sustainable when sourced responsibly.
Often lower in additives or preservatives.
Farmed Shrimp:
May be treated with chemicals or antibiotics depending on the source.
Can have a less distinct flavor and a softer texture.
Farming practices vary widely — always look for certifications if you choose farmed.
For this recipe, choose wild-caught shrimp whenever possible. The difference in flavor is especially noticeable in a dish this simple, where every ingredient shines.
The Star Ingredient: Rallis High Polyphenol Olive Oil
In Greek cooking, olive oil isn’t just a cooking fat — it’s the foundation of flavor. Using Rallis High Polyphenol Olive Oil gives this dish a bold, fruity, peppery backbone. It works in two ways:
For grilling the shrimp, it infuses a delicate richness.
For finishing, a drizzle of raw oil locks in the aroma and polyphenol power, elevating the entire dish.
Ingredients for Grilled Shrimp Spaghetti
For the Shrimp
1 lb (450 g) wild-caught shrimp, peeled and deveined
3 tbsp Rallis High Polyphenol Olive Oil 🫒
2 cloves garlic, minced
1 tsp dried oregano (or 1 tbsp fresh)
½ tsp sea salt
¼ tsp black pepper
Juice of ½ lemon
For the Pasta
12 oz (340 g) spaghetti (or linguine)
¼ cup Rallis High Polyphenol Olive Oil
3 cloves garlic, thinly sliced
Zest of 1 lemon
Juice of ½ lemon
½ cup reserved pasta water
2 tbsp fresh parsley, chopped
Sea salt and pepper to taste
Optional: ½ cup crumbled Greek feta cheese
How to Make Grilled Shrimp Spaghetti
1. Marinate the Shrimp
Combine shrimp with olive oil, garlic, oregano, salt, pepper, and lemon juice. Let it rest for 10–15 minutes while the pasta cooks.
2. Cook the Pasta
Boil the spaghetti in salted water until al dente. Reserve ½ cup of the pasta water before draining.
3. Grill the Shrimp
Grill shrimp for 1½–2 minutes per side, just until pink and cooked through. Set aside.
4. Make the Lemon–Garlic Olive Oil Sauce
In a skillet, heat Rallis Olive Oil over medium heat. Add garlic and cook until golden and fragrant. Stir in lemon zest and juice, then toss in the cooked pasta. Use pasta water to create a light, glossy sauce.
5. Combine Everything
Toss the grilled shrimp into the pasta. Sprinkle with fresh parsley, season to taste, and finish with a generous drizzle of Rallis Olive Oil.
For a true Greek touch, crumble feta cheese over the top. The salty creaminess balances the lemon and olive oil beautifully — think of it as a Greek coastal twist on classic shrimp scampi.
Tips for the Perfect Greek Shrimp Pasta
Use Quality Olive Oil
Because there’s no butter or heavy cream, the olive oil is the main flavor. Choose a high-polyphenol oil like Rallis for depth and authenticity.
Don’t Overcook the Shrimp
Shrimp cook quickly — overcooking makes them rubbery. Grill until just opaque and remove from heat.
Embrace Simplicity
Greek seafood dishes are all about letting good ingredients speak. Resist the urge to overload with extra spices or sauces. Olive oil, lemon, garlic, herbs, and feta are all you need.
Serving Suggestions
Serve this dish with:
A Greek village salad (horiatiki) with ripe tomatoes, cucumbers, and Kalamata olives
Steamed horta (wild greens) drizzled with lemon and olive oil
A crisp glass of white wine for a perfect pairing
A Taste of the Aegean at Home
Whether you’re in a bustling coastal village or your own kitchen, this Grilled Shrimp Spaghetti with Rallis Olive Oil & Lemon brings the flavors of Greece to your plate. Using wild-caught shrimp, real high-polyphenol olive oil, and a sprinkle of feta, you’ll have a dish that’s fresh, bright, and undeniably Greek.
Kali orexi — enjoy your meal!