Mediterranean Pasta with Shrimp
Dive into the vibrant flavors of the Mediterranean with this irresistible Mediterranean Pasta with Shrimp! Featuring tender linguine tossed in a light yet flavorful sauce, this dish is loaded with juicy shrimp, sweet blistered cherry tomatoes, tangy kalamata olives, fresh spinach, and creamy crumbled feta. A hint of red pepper flakes adds a gentle kick, while fresh basil and a bright squeeze of lemon finish it off with Mediterranean flair. Quick and easy to prepare in just 35 minutes, this recipe is perfect for a weeknight dinner or an elegant meal to impress guests. Serve it fresh from the skillet and garnish with parmesan for a luxurious touch. Ideal for seafood and pasta lovers, this wholesome, Mediterranean-inspired dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 ounces linguine or spaghetti
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 0.5 cup kalamata olives, sliced
- 0.5 cup crumbled feta cheese
- 3 cups fresh spinach leaves
- 1 lemon, juiced
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh basil, chopped
- 0.25 cup optional grated parmesan cheese, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta cooking water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the shrimp to the skillet, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, cherry tomatoes, and red pepper flakes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes start to blister and soften.
Stir in the spinach and cook for 2 minutes, just until wilted.
Return the cooked shrimp to the skillet, along with the kalamata olives and feta cheese. Stir to combine.
Add the cooked pasta to the skillet, along with the reserved pasta cooking water as needed to help coat the pasta in the sauce. Toss to combine all the ingredients evenly.
Remove the skillet from the heat and squeeze the juice of one lemon over the pasta. Stir in the chopped fresh basil.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve immediately, garnished with optional grated parmesan cheese and additional fresh basil if desired.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 6712 mg | 292% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 11.6 g | ||
| Protein | 167.8 g | 336% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1610 mg | 124% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2776 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
