Mediterranean Shrimp Pasta

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This Mediterranean shrimp pasta is a quick and easy dish with delicious flavors. Whole grain angel hair pasta is tossed with juicy shrimp, artichoke hearts, cherry tomatoes, and zesty lemon, making for a healthy and satisfying meal.

This Mediterranean shrimp pasta recipe is healthy, flavorful, and easy to make. It combines seafood flavors and fresh herbs perfectly for a delicious weeknight dinner. My Mediterranean pasta dish is delicious and aligns with the principles of a standard Mediterranean diet. This way of eating emphasizes whole grains, vegetables, fruits, and lean proteins, like the shrimp in your dish. Moreover, using fresh herbs, such as parsley, and flavorful ingredients, like artichoke and cherry tomatoes, make this dish a standout meal that fits within the guidelines of a pasta Mediterranean diet.

In addition, this Mediterranean diet pasta is one of my easiest go-to shrimp pasta recipes when I don’t have much in the refrigerator since I always have a few bags of frozen shrimp and artichoke hearts in the freezer for those days. And there is no shortage of pasta in my pantry! I know shrimp and pasta recipes are top-rated, so I wanted to bring you one of my favorite Mediterranean diet pasta recipes in case you wanted to try something different. So if you’re craving shrimp recipes with pasta, I’m positive this will become one of your favorite Mediterranean pasta dishes! Try it next to the endless option of side salads like  Fattoush salad, Authentic Greek Salad, or healthy Arugula with Fennel salad

What is the best pasta to use for this Mediterranean pasta recipe?

I used whole-grain angel hair pasta for this dish, but you can choose any of the following to make the perfect shrimp pasta recipe:  

  1. Linguine: This long, thin pasta is perfect for shrimp pasta dishes. It is slightly wider than spaghetti and has a flat shape that helps to hold onto the sauce.
  2. Fettuccine: Another excellent choice for shrimp & pasta recipes is fettuccine. This pasta is broader and thicker than linguine and has a slightly more substantial texture.
  3. Angel hair: If you prefer lighter pasta, angel hair is a good option. It is very thin and delicate, which pairs well with shrimp and a light sauce.
  4. Penne: Penne is a tube-shaped pasta with ridges on the outside. The ridges help to hold onto the sauce, making it a good choice for pasta and shrimp recipes.

What kind of shrimp works best? Below are things to consider: 

  1. Freshness: Fresh shrimp is always better than frozen. If you can find fresh shrimp at your local seafood market or grocery store, they will have a better taste and texture than frozen shrimp. Look for firm shrimp that smells clean and briny, without any fishy odor.
  2. Shell-on or peeled: Shrimp with the shell on will have more flavor than peeled shrimp, but it will also require more work to clean and devein. Peeled shrimp may be a better option if you need more time. 
  3. Size: Medium to large shrimp (21-25 counts per pound) are ideal for a pasta dish. One pound of shrimp will give you 5-6 shrimp per person, depending on the size of the shrimp.

Fresh, shell-on shrimp is the best choice for a pasta dish with shrimp. However, peeled frozen shrimp can be convenient and tasty if you’re short on time. Just be sure to thaw it properly before cooking. I hope you enjoy this Mediterranean shrimp pasta recipe!

Ingredient List

Preparation

1.
Gather and pre-measure all the ingredients for an easy flow. Keep the shrimp in the refrigerator and take it out only 5 minutes before cooking.
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2.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and save one cup of water on the side.
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3.
in the meantime, heat one tablespoon of olive oil over medium-high heat in a large skillet, add the shrimp, and cook until it turns pink, about 3 minutes on each side; remove from the skillet and keep aside
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4.
Add the other two tablespoons of olive oil and three tablespoons of butter in the same skillet, and add the minced garlic, the artichoke hearts, and the tomato. Add the lemon zest, sprinkle some salt, pepper, and crushed red pepper flakes, and saute for 5 minutes.
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5.
Then add the cooked pasta and shrimp to the skillet, toss it with all those delicious flavors, and cook for another 1-2 minutes. Add reserved pasta water to loosen it up if it seems too dry. Add the chopped fresh parsley and give it a last toss.
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6.
Finally, top with crumbled feta cheese! Indulge in the perfect balance of flavors with every bite! Enjoy with your loved ones!
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Ingredients:

Adjust Servings
1 lb whole grain angel hair pasta or whole wheat
2 tablespoons olive oil plus one additional separate
3 tablespoon butter
12 oz shrimp peeled and cleaned
14 oz artichoke hearts, if frozen, thaw
1 cups cherry tomatoes cut in halves
2 teaspoons salt separated
½ teaspoon black pepper
1/4 teaspoon red pepper flakes
1 lemon zest and juice
1/2 cup fresh chopped parsley
¼ cup feta cheese or freshly grated parmesan cheese

Preparation

2
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and save one cup of water on the side.
3
in the meantime, heat one tablespoon of olive oil over medium-high heat in a large skillet, add the shrimp, and cook until it turns pink, about 3 minutes on each side; remove from the skillet and keep aside
4
Add the other two tablespoons of olive oil and three tablespoons of butter in the same skillet, and add the minced garlic, the artichoke hearts, and the tomato. Add the lemon zest, sprinkle some salt, pepper, and crushed red pepper flakes, and saute for 5 minutes.
5
Then add the cooked pasta and shrimp to the skillet, toss it with all those delicious flavors, and cook for another 1-2 minutes. Add reserved pasta water to loosen it up if it seems too dry. Add the chopped fresh parsley and give it a last toss.
6
Finally, top with crumbled feta cheese! Indulge in the perfect balance of flavors with every bite! Enjoy with your loved ones!

Recipe Tips & Suggestions

If you have a shell on the shrimp, after you peel the shrimp, use the shell to make stock; add water, a few lemon slices, and some peppercorn, bring to a boil, and simmer for 20 minutes. Drain and save to use on soups. I like to keep it in the freezer when I make seafood paella

Rana’s Notes!

1- Avoid using Bucatini, a thick spaghetti paste with a hole through the center, or small pasta like orzo, Ditalini, or ORecchiette. Those kinds of pasta make this dish out of balance in size and hard to eat
I crumble some Feta cheese on top after the dish is assembled and let everyone add his own. You can toss the feta cheese with the pasta; it will change the texture and color of the pasta and become more creamy in a good way! But only some people are on the same board!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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