Greek Shrimp Saganaki Pasta Sauce
Pasta SaucesGreekEasy

Greek Shrimp Saganaki Pasta Sauce

From the MyKitchenBank Kitchen

Juicy shrimp simmered in a garlicky tomato sauce spiked with ouzo and oregano, then finished with crumbled feta that melts into a creamy, tangy coating for pasta. Ready in about 40 minutes.

Prep
20 min
Cook
22 min
Wait
10 min
Total
52 min
Makes
About 4 cups sauce with shrimp, enough for 1 lb (450 g) pasta (4 servings)
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Steps

Before you start
  • Peel and devein the shrimp, pat them very dry, and season them; they cook in minutes, so everything else should be ready first.
  • Buy block feta in brine if you can. It melts creamier and tastes better than pre-crumbled feta.
  • Ouzo flames if it touches a gas flame. Remove the pan from the heat before adding it.
  • Start the pasta water when the sauce begins to simmer so the pasta and sauce finish together.

  1. Season the shrimp

    • Pat the shrimp very dry with paper towels.
    • Toss in a bowl with ½ teaspoon salt and the black pepper.
    • Refrigerate while you start the sauce.
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    Ready when: Shrimp surfaces feel dry, not wet or slick.

    Tip: Dry shrimp sear instead of steam.

  2. Soften the onion

    • Heat 2 tablespoons of the olive oil in the 12-inch skillet over medium heat.
    • Add the onion and a pinch of salt.
    • Cook, stirring often, for 5–6 minutes.
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    Ready when: Onion is soft and translucent with no browning.

  3. Bloom garlic and oregano

    • Add the garlic, oregano and red pepper flakes if using.
    • Stir constantly for 45–60 seconds.
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    Ready when: Garlic smells fragrant and is pale gold, not brown.

    Tip: Burnt garlic turns bitter, so lower the heat if it colors fast.

  4. Deglaze with ouzo

    • Take the skillet off the heat and pour in the ouzo.
    • Return to medium-high heat and simmer, scraping up any bits, for 1–2 minutes.
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    Ready when: The sharp alcohol smell fades and the liquid is reduced to about 1 tablespoon.

    Tip: Never pour ouzo straight from the bottle over a flame.

  5. Simmer the tomato sauce

    • Add the crushed tomatoes with their juices, the sugar and ½ teaspoon salt.
    • Bring to a bubble, then reduce to medium-low.
    • Simmer uncovered, stirring occasionally, for 15 minutes.
    • Meanwhile, bring a large pot of water to a boil and salt it generously (about 2 tablespoons kosher salt).
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    Ready when: Sauce is thickened and a spoon drawn across the pan leaves a trail that closes slowly; oil shimmers at the edges.

  6. Cook the pasta

    • Cook the pasta in the boiling water for 1 minute less than the package directions, usually 8–9 minutes.
    • Scoop out 1 cup (240 ml) of pasta water, then drain.
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    Ready when: Pasta is flexible with a firm, slightly chalky center when bitten.

    Tip: Time it so the pasta is done just as the shrimp finish.

  7. Sear the shrimp

    • Nudge the sauce to the sides of the skillet or move it to a bowl.
    • Heat the remaining 1 tablespoon oil in the pan over medium-high heat.
    • Cook the shrimp in a single layer for 1 minute per side, then stir them into the sauce.
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    Ready when: Shrimp are pink on the outside and just starting to curl, still slightly translucent in the center.

    Tip: They finish cooking in the sauce, so don't cook them through here.

  8. Melt in the feta

    • Reduce heat to medium-low.
    • Scatter two-thirds of the feta over the sauce and simmer gently for 2–3 minutes, stirring once or twice.
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    Ready when: Shrimp are opaque, C-shaped and reach 145°F (63°C); feta is softened and partly melted into the sauce.

    Tip: Overcooked shrimp curl into tight O-shapes and turn rubbery.

  9. Toss with pasta

    • Add the drained pasta to the skillet with ¼ cup (60 ml) pasta water.
    • Toss over low heat for 1 minute, adding more pasta water by the tablespoon if the sauce looks tight.
    • Stir in the lemon zest and half the parsley.
    • Taste and add salt if needed.
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    Ready when: Sauce is glossy and clings to the noodles without pooling.

    Tip: Feta is salty, so taste before adding more salt.

  10. Garnish and serve

    • Divide among warm bowls.
    • Top with the remaining feta and parsley, and serve with lemon wedges for squeezing over.
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    Tip: Serve right away, since the shrimp keep cooking in hot sauce.

Good to know

Tips
  • Use Greek feta made from sheep's milk if possible. It's creamier and less dry than cow's milk versions.
  • Buy shell-on shrimp and simmer the shells in the ouzo for step 4 for deeper flavor, then strain them out.
  • Don't skip pasta water. Its starch helps the feta and tomato come together into a smooth sauce.
  • If your shrimp are frozen, thaw them in the fridge overnight or under cold running water for 10 minutes, then dry well.
Make ahead

"Make the tomato sauce through step 5 up to 3 days ahead and refrigerate. Reheat to a simmer, then continue from step 6 with fresh shrimp and pasta."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: airtight container up to 2 days; reheat gently in a skillet over low heat with a splash of water, so the shrimp don't toughen. Freezing the finished dish isn't recommended; the plain tomato sauce (without shrimp or feta) freezes up to 3 months."

Substitutions
  • ouzo → Pernod, pastis, or dry white wine. Anise liqueurs give the closest flavor; with wine, add a pinch of fennel seed.
  • whole peeled tomatoes → 1 lb 12 oz (800 g) ripe fresh tomatoes, chopped. Simmer 5–10 minutes longer to cook down.
  • linguine or spaghetti → Orzo or short pasta such as penne. Cook to 1 minute short of al dente, as for linguine.
  • feta cheese → Goat cheese or ricotta salata. Goat cheese gives a creamier, milder result.
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