3 tablespoons butter
3 cloves garlic, minced
½ to 1 teaspoon red pepper flakes
1 cup chopped onion
1 tablespoon plus 1½ teaspoons tomato paste
1 teaspoon dried oregano
1 teaspoon black pepper
½ teaspoon kosher salt
¾ cup heavy whipping cream
1 pound shrimp (21 to 25 count), peeled and deveined, tails removed
1 cup crumbled feta cheese
½ cup sliced black olives
¼ cup chopped fresh parsley
HEAT A LARGE skillet over medium-high heat; add the butter. Once the butter is melted, add the garlic and red pepper flakes. Cook and stir for 10 to 15 seconds.
Add the onion, ¼ cup water, tomato paste, oregano, pepper, and salt. Cook and stir until the tomato paste has blended in. Cover and cook for 3 to 4 minutes.
Slowly add the cream, stirring continuously. Add the shrimp, cheese, and olives. Cook, stirring frequently, until shrimp are pink and no longer opaque, 2 to 3 minutes.