Mediterranean Shrimp N Pasta
Elevate your weeknight dinner routine with this vibrant Mediterranean Shrimp N Pasta, a harmonious blend of fresh, zesty, and savory flavors. In just 35 minutes, this one-pan meal combines succulent, perfectly seasoned shrimp with al dente spaghetti, juicy cherry tomatoes, and tender baby spinach, tossed in a light, garlicky olive oil sauce brightened with a squeeze of fresh lemon juice. Briny kalamata olives and creamy crumbled feta cheese add a distinctly Mediterranean touch, while a hint of red pepper flakes lends just the right amount of heat. Garnished with fresh parsley, this Mediterranean-inspired pasta dish is as beautiful as it is delicious, making it perfect for a family dinner or an elegant meal to impress guests. Simple, wholesome, and bursting with flavor, this recipe will transport your taste buds straight to the sunny shores of the Mediterranean!
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Recipe Information
Ingredients
- 12 oz spaghetti (or any long pasta)
- 1 lb large shrimp, peeled and deveined
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Begin by bringing a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the pasta.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until just pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the cherry tomatoes, dried oregano, and red pepper flakes (if using). Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Add the baby spinach and cook for 1-2 minutes until wilted.
Return the shrimp to the skillet and add the cooked pasta. Toss everything together to combine.
Pour in the lemon juice and the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Adjust the seasoning with additional salt and black pepper, if needed.
Remove the skillet from heat and stir in the kalamata olives and half of the crumbled feta cheese.
Plate the pasta and garnish with the remaining feta cheese and chopped fresh parsley. Serve immediately.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.0 g | 129% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 5767 mg | 251% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 13.4 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1123 mg | 86% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2340 mg | 50% | |
*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.
