If you’ve ever enjoyed grilled shrimp on a sun-drenched patio in Greece, you know there’s a special magic in the simplicity — fresh seafood, vibrant lemon, garlic, and exceptional olive oil. Here in Canada, we may be far from the Aegean, but that doesn’t mean we can’t bring those flavours home.

This recipe for Grilled Shrimp Spaghetti uses Rallis High Polyphenol Olive Oil to infuse each bite with rich Mediterranean character. While finding wild-caught shrimp in Canada can be challenging, seeking out reputable sources or sustainable seafood counters makes a real difference in flavour and texture. The result is a bright, elegant dish that beautifully blends Greek tradition with Canadian practicality.

Choosing Shrimp in Canada

Unlike Greece, where fresh shrimp often arrive at the docks daily, Canadian seafood counters don’t always make wild-caught shrimp easy to find. When you can:

Look for wild North American shrimp or ethically sourced imports.
Check your local fishmonger or frozen section for sustainability certifications (like MSC).
If wild shrimp aren’t available, choose the best quality you can find — even a good frozen product can shine when paired with Rallis Olive Oil, lemon, and feta.

This small sourcing step elevates the entire dish.

Why Rallis Olive Oil Makes the Difference

Rallis High Polyphenol Olive Oil brings real Greek flavour to your kitchen. Its peppery, fruity notes pair beautifully with seafood and citrus, creating a clean, vibrant finish without butter or heavy sauces. A generous finishing drizzle locks in both aroma and antioxidants — just like it’s done in Greece.

Ingredients for Grilled Shrimp Spaghetti

For the Shrimp

• 450 g (1 lb) 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

• 340 g (12 oz) spaghetti (or linguine)
• 60 mL (¼ cup) Rallis High Polyphenol Olive Oil
• 3 cloves garlic, thinly sliced
• Zest of 1 lemon
• Juice of ½ lemon
• 125 mL (½ cup) reserved pasta water
• 2 tbsp chopped fresh parsley
• Sea salt & pepper to taste
• Optional: ½ cup crumbled Greek feta cheese

How to Make It

1. Marinate the Shrimp

In a medium bowl, combine the shrimp with olive oil, garlic, oregano, salt, pepper, and lemon juice. Toss to coat evenly, then set aside to marinate for 10–15 minutes while you prepare the pasta. This helps the shrimp absorb the bright Mediterranean flavours before hitting the grill.

---

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Before draining, scoop out about ½ cup (125 mL) of the cooking water and set it aside — you’ll use this to help create the silky lemon–olive oil sauce later. Drain the pasta and set aside.

---

3. Grill the Shrimp

Preheat a grill pan or outdoor grill over medium-high heat. Grill the shrimp for 1½ to 2 minutes per side, or until they’re just pink and opaque. Avoid overcooking — shrimp can become rubbery quickly. Transfer the shrimp to a plate and cover lightly to keep warm.

---

4. Make the Lemon–Garlic Olive Oil Sauce

In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook gently for about 1 minute, just until fragrant and lightly golden — don’t let it burn. Stir in the lemon zest and juice, then add the cooked pasta to the pan. Toss well to coat, adding a splash of the reserved pasta water at a time until a light, glossy sauce forms that clings to the noodles.

---

5. Combine & Finish

Add the grilled shrimp to the skillet with the pasta and toss gently to combine. Season with additional salt and pepper to taste. Sprinkle with chopped parsley and finish with a generous drizzle of Rallis High Polyphenol Olive Oil for that fresh, peppery finish.

For an extra Greek touch, crumble feta cheese over the top before serving. The creamy, salty feta beautifully complements the bright lemon and fruity olive oil.

Serving It the Greek-Canadian Way

Pair this pasta with a crisp white wine (like a Niagara Pinot Grigio or Greek Assyrtiko), a side of horta (boiled greens), or a simple salad of cucumbers, tomatoes, and feta. The salty, creamy feta crumble makes this dish unmistakably Greek — while the sourcing and measurements make it truly Canadian.

Bringing Greek Flavour Home

While we can’t always replicate the daily fish markets of Greece here in Canada, we can bring the essence of Greek coastal cooking into our homes. With a bottle of Rallis High Polyphenol Olive Oil, a squeeze of lemon, and good shrimp — wild-caught if you can find it — you’ll have a dish that tastes both authentic and local.

Kali orexi — bon appétit!