Whether you need a lazy Tuesday night pasta dinner or a meal to impress your friends at a dinner party, this is it. The white wine with the shrimp gives it scampi vibes, but the whole Greek thing takes it to the next level. If you don’t have fettuccine, any noodle works.
cloves garlic, minced
medium shrimp, peeled and deveined
dry white wine
feta, plus more for garnish
cherry tomatoes, halved
halved kalamata olives
- In a large skillet over medium heat, melt 1 tablespoon butter. Add garlic and cook until fragrant, 1 minute. Add shrimp and dried oregano and season with salt and pepper. Cook until pink, 2 minutes. Transfer to a plate.
- To skillet add remaining 2 tablespoons butter. Add flour and cook until golden, 1 minute, then add milk and white wine and cook until thick, 3 minutes. Stir in feta and mozzarella until creamy. Return shrimp to skillet along with tomatoes, olives, and cucumbers.
Toss with cooked fettuccine and top with more feta and dill.
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