Solo Mediterranean Shrimp and Pasta
Treat yourself to a gourmet meal for one with this irresistible Solo Mediterranean Shrimp and Pasta recipe, perfect for busy weeknights or an indulgent "me-time" dinner. This quick and easy dish combines tender spaghetti or linguine with succulent garlic-sautéed shrimp, burstingly sweet cherry tomatoes, and nutrient-packed baby spinach. A touch of red chili flakes adds a subtle heat, balanced by the brightness of fresh lemon juice and aromatic basil. Ready in just 25 minutes, this Mediterranean-inspired pasta is a light yet flavorful option that feels restaurant-worthy but is effortlessly prepared at home. Don’t forget the optional Parmesan cheese for an extra layer of savory indulgence! Keywords: solo dinner recipe, Mediterranean pasta, shrimp and pasta recipe, quick and easy meals, garlic shrimp pasta.
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Recipe Information
Ingredients
- 4 oz spaghetti or linguine
- 2 tbsp olive oil
- 6 pieces raw shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 0.25 tsp red chili flakes
- 1 handful baby spinach
- 1 tsp lemon juice
- 4 leaves basil leaves, roughly chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp Parmesan cheese, grated (optional)
Instructions
Bring a pot of salted water to a boil and cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the shrimp to the skillet, season with a pinch of salt and black pepper, and cook for 2-3 minutes on each side, until opaque and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and chili flakes for 30 seconds until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
Toss in the baby spinach and stir until wilted, about 1-2 minutes.
Return the cooked shrimp to the skillet and add the cooked pasta. Toss everything together to combine.
Squeeze in the lemon juice, add the chopped basil, and toss again. If the pasta seems dry, add a splash of the reserved pasta water.
Season with additional salt and black pepper to taste, then transfer the pasta to a serving dish.
Optionally, garnish with grated Parmesan cheese and serve immediately.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1258 mg | 55% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.0 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 249 mg | 19% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1036 mg | 22% | |
*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.
