Garidomakaronada – Spicy Greek Ouzo Shrimp Pasta Recipe - Mediterranean Diet, Healthy Greek & Blue Zone Ikaria Longevity Recipes by Diane Kochilas

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Garidomakaronada – Spicy Greek Ouzo Shrimp Pasta Recipe

Garidomakaronada (Greek Ouzo Shrimp Pasta) is one of the most beloved seafood pastas in Greece. A dish from my cookbook Athens: Food, Stories, Love, this recipe showcases the flavors of the Greek seas combined with vibrant Mediterranean pantry staples: briny shrimp, luscious Greek olive oil, aromatic garlic, red pepper flakes, ripe tomatoes, and of course, a splash of Greek ouzo.
Across Athens’ coastal tavernas and island ports, garidomakaronada is a favorite summer specialty: light, aromatic, and bursting with flavor. It represents so much of the Mediterranean diet — fresh seafood, extra virgin olive oil, seasonal tomatoes, herbs, and just enough pasta to bring it all together.👉 For more authentic Athens recipes, stories, and culinary journeys, order your copy here: Athens: Food, Stories, Love.

Course pasta, seafood

Cuisine Greek, Mediterranean

Keyword Athens cuisine, Diane Kochilas recipes, Garidomakaronada, Greek cookboo, Greek shrimp pasta, ouzo recipes, seafood pasta

PREP TIME 15 minutes

COOK TIME 40 minutes

TIME 55 minutes

SERVES 4 servings

Ingredients

3 tablespoons extra-virgin Greek olive oil
1 large red onion finely chopped
Greek sea salt and freshly ground black pepper
4 cloves Greek garlic minced
1 –1½ teaspoons red pepper flakes
2¼ cups diced tomatoes
1 cup water
½ cup ouzo divided
1 11-inch strip orange zest
2 tablespoons unsalted butter or high-quality Greek butter
1½ pounds medium-large shrimp peeled and deveined, with heads and tails reserved
500 g pasta spaghetti or linguine
1 tablespoon fresh marjoram or oregano

Instructions

Step 1. Sauté Aromatics
In a deep skillet, heat the olive oil over medium heat. Add the onion, season with a pinch of sea salt, and sauté for 7–8 minutes until softened. Stir in the garlic, red pepper flakes, tomatoes, and water. Raise heat to medium-high and bring to a boil.
Step 2. Simmer the Sauce
Add ¼ cup ouzo and orange zest. Lower heat, season again, and simmer 20–25 minutes until thickened.
Step 3. Cook the Shrimp
In another skillet, melt butter over medium heat. Add shrimp, season, and cook until just turning pink. Add reserved heads and tails plus remaining ouzo. Sauté on high until ouzo cooks off (~5 minutes). Discard heads and tails.
Step 4. Boil the Pasta
Cook pasta until al dente in generously salted water. Drain, reserving 1 cup of pasta water.
Step 5. Combine and Finish
Mix shrimp and pan juices into the sauce. Adjust seasoning, stir in herbs. Toss in pasta, adding some pasta water if needed. Serve immediately with a drizzle of Greek olive oil.

Notes

This dish pairs wonderfully with a crisp white wine like Assyrtiko or Moschofilero. For a complete Greek seafood feast, try it alongside:

For even more shrimp inspiration, check out my Garides Saganaki (Shrimp with Feta & Tomato).

Mediterranean Pantry Essentials
Make this dish shine by using authentic Greek products available in my shop:

Extra Virgin Greek Olive Oil – the foundation of flavor.
Messolonghi Sea Salt – hand-harvested Greek salt for seasoning.
Greek Garlic & Herbs – high-quality pantry staples for authentic Greek taste.

Nutrition & Benefits
This Greek seafood pasta with shrimp is a perfect balance of Mediterranean diet principles: lean protein from shrimp, healthy fats from olive oil, antioxidants from tomatoes, and the anise-kissed complexity of ouzo. It’s a celebratory dish that can easily be part of a healthy lifestyle when paired with fresh Greek salad and seasonal vegetables.