Shrimp Artichoke and Feta Pasta
Indulge in the fresh, Mediterranean-inspired flavors of Shrimp Artichoke and Feta Pasta, a vibrant dish that's as quick as it is flavorful. Tender shrimp, sautéed with fragrant garlic and a hint of red chili flakes, pair beautifully with briny artichoke hearts, tangy feta cheese, and a zesty squeeze of lemon. Al dente pasta is tossed in a light olive oil-based sauce and brought together with a touch of reserved pasta water for the perfect creamy texture — no heavy cream needed. Finished with a sprinkle of fresh parsley, this easy 35-minute recipe is a weeknight winner that delivers bright, bold flavors in every bite. Perfect for seafood pasta lovers looking for a healthy yet satisfying meal that's packed with protein and Mediterranean flair!
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Recipe Information
Ingredients
- 12 oz pasta (e.g., penne or linguine)
- 1 lb raw shrimp, peeled and deveined
- 1 cup artichoke hearts, quartered (canned or jarred, drained)
- 1 cup feta cheese, crumbled
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp lemon juice, freshly squeezed
- 0.5 tsp red chili flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp parsley, chopped
- 0.5 cup pasta water (reserved cooking water)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then reserve 1/2 cup of the pasta water and drain the rest. Set the pasta aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes per side, or until the shrimp are 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 red chili flakes (if using) and sauté for 30 seconds, or until fragrant.
Stir in the artichoke hearts and cook for 2 minutes, allowing them to heat through.
Add the cooked pasta to the skillet, along with the reserved 1/2 cup of pasta water. Toss to combine and coat the pasta.
Return the cooked shrimp to the skillet and drizzle with lemon juice. Gently stir everything together to heat evenly.
Remove the skillet from heat and sprinkle the crumbled feta cheese over the pasta. Toss lightly to combine.
Garnish with chopped parsley and additional black pepper if desired. Serve immediately.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 494 mg | 11% | |
*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.
