Shrimp Oreganata

Shrimp Oreganata Recipe

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Erin Byrnes


I try to keep my recipes simple and quick and this is a perfect example of that. The longest part is waiting for the pasta water to boil.


★★★★★ 1 vote

5 Min
20 Min


  • 6-8
    jumbo shrimp (or 8-10 medium, that's easily adjusted to availability) shelled and deveined, butterflied if you like to cut down even more on cooking time
  • 1/2 lb
    angel hair pasta
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, large
  • 1 1/2 Tbsp
    dried oregano
  • 2 dash(es)
    good dry white wine (optional)

How to Make Shrimp Oreganata


  1. Put a large pot of well salted water on to boil.
  2. Chop garlic.
  3. In a large sautee pan heat the oil and garlic over low flame.
  4. Rinse and pat dry shrimp and add to pan when heated.
  5. Add pasta to boiling water, cook according to package instructions.
  6. Cook shrimp until just opaque and firm. Add oregano and wine.
  7. Drain pasta well once cooked to desired tenderness.
  8. Add pasta to pan with shrimp, over low flame, and toss together for about 10 seconds. (you don't want the pasta or shrimp to cook further just marry the flavors)
  9. Serve and enjoy.

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About Shrimp Oreganata

Course/Dish: Fish Seafood
Other Tag: Quick & Easy

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