Mediterranean Shrimp and Linguine
Dive into the vibrant flavors of the Mediterranean with this easy and delicious Mediterranean Shrimp and Linguine recipe! Perfectly al dente linguine is tossed with tender, garlic-sautéed shrimp and a medley of cherry tomatoes, kalamata olives, and baby spinach, all brought together with a zesty pop of fresh lemon. A hint of red pepper flakes adds a gentle kick, while fresh parsley and optional Parmesan cheese elevate each bite. This 35-minute dish is a breeze to whip up on busy weeknights, yet elegant enough to impress dinner guests. With its Mediterranean-inspired ingredients and bold, fresh flavors, this shrimp and pasta dish is destined to become a family favorite.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 1 lb shrimp (peeled and deveined)
- 3 tbsp olive oil
- 4 units garlic cloves (minced)
- 2 cups cherry tomatoes (halved)
- 1 cup kalamata olives (sliced)
- 3 cups baby spinach
- 1 unit lemon (zested and juiced)
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped)
- 0.25 cup grated Parmesan (optional, for serving)
Instructions
Bring a large pot of salted water to a boil and cook the linguine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Cook for 1 minute, stirring frequently, until fragrant.
Add the cherry tomatoes, kalamata olives, and red pepper flakes to the skillet. Cook for 5-6 minutes, gently pressing down on the tomatoes with the back of a spoon to release their juices.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Add the cooked shrimp back into the skillet along with the lemon zest and juice. Stir to combine, and season with the remaining salt and black pepper to taste.
Toss the cooked linguine into the skillet, mixing it well with the sauce. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
Garnish with fresh parsley and serve with grated Parmesan if desired.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 7308 mg | 318% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 17.5 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1234 mg | 95% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2867 mg | 61% | |
*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.
