Are you familiar with the Mediterranean Diet? It is a healthy diet that focuses on vegetables, fruits, whole grains, fish, healthy fats, and moderate amounts of red wine. Okay, I will admit I was hooked when I saw the part about red wine.
Mediterranean Shrimp Pasta is one of my favorite recipes. The ingredients may be a little intimidating to the beginner cook, but trust me, it is so simple to make and only takes about 30 minutes.
There is so much flavor and texture in this dish. The pasta, shrimp, and garlic alone would make a wonderful dish, but then you add the tomatoes, capers, and olives and you have a flavor treat for your tastebuds.
Begin by cooking the pasta according to the directions on the package. While the pasta cooks, half the tomatoes.
Make sure you purchase the pitted kalamata olives. I prefer the sliced olives; otherwise, you will need to half the pitted olives.
For the shrimp, you can buy raw or cooked shrimp. Be sure to thaw the shrimp entirely by running the shrimp under cold water. As the shrimp thaw, they become more flexible, and it is easier to remove the tails.
Heat the olive oil in a skillet over medium-high heat. Add the garlic and simmer for about 30 seconds until fragrant.
Next, add the shrimp.
Add the halved cherry tomatoes and basil. Reduce heat, and simmer for 3 minutes or until tomatoes are tender.
Add the capers, the olives, and the pepper.
Stir and heat completely through.
Once the pasta reaches al dente, drain the pasta in a strainer or colander to remove all the water.
Combine the cooked pasta and the shrimp mixture from the skillet in a mixing bowl.
Serve topped with feta cheese. Enjoy!
For more shrimp recipes, click here: Fiesta Shrimp Salad and Paleo Shrimp and Sausage.
Mediterranean Shrimp Pasta
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings15
minutes15
minutes424
kcal30
minutesA bold and savory shrimp and pasta meal.
Ingredients
2 teaspoons of Olive Oil
2 cloves of minced garlic
1 lb of frozen shrimp, thawed and tails removed
2 cups of cherry tomatoes, halved
1/3 cup of Kalamata olives, sliced
2 tablespoons of capers
2 teaspoons of dried basil
1/4 teaspoons of black pepper
8 ounces of uncooked angel hair pasta
1/4 cup of feta cheese, optional
Directions
- Cook the pasta according to the directions on the package.
- While the pasta cooks, add olive oil to a large skillet over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.
- Next, add the thawed shrimp; sauté 1 minute. Add the halved cherry tomatoes and basil.
- Reduce heat and simmer for a few minutes until the tomatoes are tender.
- Add the kalamata olives, capers, and black pepper.
- Once the pasta is cooked, drain the pasta in a strainer.
- Combine the shrimp mixture and the cooked pasta in a large bowl.
- Serve immediately and top with the feta cheese.
- Enjoy!
This recipe was adapted from MyRecipes.com.
