Greek Shrimp and Feta Pasta Bake

Ingredients

• 200 g linguine
• 200 g large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine(optional)
• 1/4 cup kalamata olives, pitted and sliced
• 100 g feta cheese, crumbled
• 1 cup milk
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp parmesan cheese, grated

Instructions

1. 1

   Cook the linguine in salted boiling water until al dente, about 9 minutes; drain and set aside.

2. 2

   In a bowl, toss the shrimp with 1 tbsp olive oil, minced garlic, salt, pepper, and half the oregano; let marinate 10 minutes.

3. 3

   Heat the remaining olive oil in a skillet over medium heat, add the shrimp and sauté 2‑3 minutes per side until pink; remove and set aside.

4. 4

   In the same skillet, add butter, melt, then whisk in flour to form a roux; slowly whisk in milk, cooking 3‑4 minutes until thickened. Stir in the remaining oregano, salt, pepper, and half of the grated parmesan.

5. 5

   Preheat the oven to 190 °C (375 °F). In a baking dish, layer half the linguine, then the cooked shrimp, sliced olives, and crumbled feta. Pour the béchamel over the top, then sprinkle with the remaining parmesan.

6. 6

   Bake for 20‑25 minutes, until the top is golden and bubbling. Let rest 5 minutes before serving.