Mediterranean Shrimp Pasta

This Mediterranean shrimp pasta proves that vibrant, boldly flavored meals don’t require fancy ingredients or hours in the kitchen. Hot linguine is tossed with succulent shrimp, onion, roasted red peppers, briny olives and feta, and plenty of fresh parsley. The pan sauce is light yet flavorful, with garlic, white wine, lemon juice and a pinch of red pepper flakes for gentle heat.

Cook the sauce, shrimp and veggies while you boil the pasta, and dinner will be ready to serve in no time. Whether you need an easy shrimp dinner for busy weeknights or an impressive meal to serve dinner guests, this recipe delivers restaurant-quality looks and tastes with minimal effort.

Ingredients for Mediterranean Shrimp Pasta

• Linguine: Thin, long pasta pairs well with the light pan sauce in this recipe. We’re using linguine, but fettuccine, angel hair and spaghetti are also good choices. You can sneak in extra nutrition by using whole-grain pasta, which has more fiber per serving.
• Shrimp: Medium shrimp (31-40 per pound) are just the right size for pasta dishes. You’ll need two pounds of uncooked shrimp. Save time by purchasing peeled and deveined shrimp—though you may want to remove the tails before cooking for mess-free dining.
• Onion: Choose yellow or sweet onions, which have a mellow, sweet flavor and taste less sharp than white onions.
• Garlic: Freshly minced garlic adds an unbeatable aroma and rich flavor to the pan sauce. Whole garlic cloves are best, but jarred minced garlic works in a pinch.
• Roasted red peppers: Jared roasted red peppers are a shortcut to major flavor. They add a rich, smoky-sweet flavor to our pasta dish. They’re typically packed whole in oil (you can also make them at home), so drain and chop them into bite-sized pieces.
• Olives: Presliced olives are a time-saver, and the smaller pieces add pops of salty, briny flavor without overpowering the rest of the flavors. Look for sliced black olives in cans or sliced Kalamata olives in jars.
• White wine or chicken broth: Wine is an acidic ingredient that infuses the sauce with a bright flavor. Use a dry white wine, such as those made from sauvignon blanc or pinot grigio, or low-sodium chicken broth if you prefer to cook without alcohol.
• Herbs and spices: Dried oregano is a staple in Mediterranean cooking and adds an earthy, herbal flavor. Fresh minced parsley adds bright flavor and color, while a pinch of red pepper flakes lends a gentle warmth to each bite.
• Feta cheese: When tossed with the hot elements, feta becomes soft and creamy, infusing the pasta with a tangy, briny flavor. For the best flavor, choose a brick of feta packed in brine and crumble it into the dish.
• Lemon juice: Freshly squeezed lemon juice adds citrus notes to the pan sauce, and the acidic element balances the other flavors.

Directions

Step 1: Cook the pasta

Cook the linguine according to package directions.

Editor’s Tip: Salt the pasta water for a well-seasoned dish. We’ll use some of the starchy pasta water in the pan sauce, so proper salting will result in tastier linguine and sauce.

Step 2: Cook the shrimp

While the pasta is cooking, saute the shrimp and onion in olive oil until the shrimp turn pink.

Editor’s Tip: Medium shrimp typically cook in three to four minutes. Cook them for one to two minutes per side, then use tongs to flip and cook them for one to two minutes longer until they’re opaque and curled into a C shape.

Step 3: Build the sauce

Add the minced garlic to the skillet and cook for one minute. Stir in the roasted red peppers, olives, parsley, wine or chicken broth, red pepper flakes, salt, oregano and pepper. Reduce the heat.

Step 4: Drain the pasta

Drain the linguine, reserving 1/2 cup of the cooking water. Add the linguine and reserved water to the skillet.

Editor’s Tip: Adding cooking water to pasta sauce is the secret to unlocking the complex flavor found in restaurant pasta dishes. The starch in the pasta water creates a silky texture and helps thicken the sauce.

Step 5: Finish the pasta

Stir in the feta and lemon juice. Continue cooking, stirring frequently, until the cheese melts. If desired, serve the pasta with lemon wedges and top it with additional parsley and feta cheese.

JOSH RINK FOR TASTE OF HOME

Mediterranean Shrimp Pasta Variations

• Use fresh pasta: Pull out all the stops by making this dish with fresh pasta. Fresh pasta cooks faster than dried, and has a softer, chewier texture. You can find fresh linguine in the refrigerated section of most grocery stores, or you can make homemade pasta.
• Change the mix-ins: Add quartered artichoke hearts, halved cherry tomatoes, sun-dried tomatoes, sliced mushrooms or a few handfuls of baby spinach or kale for extra color and nutrition.
• Make it vegetarian: Simply omit the shrimp to make this a plant-based meal. Add two cans of drained cannellini beans for extra protein, or add more veggies.

How to Store Mediterranean Shrimp Pasta

Store leftover Mediterranean shrimp and pasta in an airtight container in the fridge for up to four days.

Can you make Mediterranean shrimp pasta ahead of time?

This recipe comes together quickly, but you could prep some things in advance to save a few minutes. You can chop the veggies and herbs and juice the lemon ahead of time, and store them in separate containers in the fridge. We recommend cooking the shrimp and pasta just before serving for the best texture.

How do you reheat Mediterranean pasta with shrimp?

Reheat leftovers in a skillet set over medium heat until warmed through. Add a splash of water or chicken broth to help loosen things back up. You can also microwave a bowl of pasta, but shrimp can overcook and turn rubbery if reheated for too long.

Mediterranean Shrimp Pasta Tips

JOSH RINK FOR TASTE OF HOME

Can you make this with a different protein?

Sure! Swap scallops for the shrimp, or make the recipe with sliced or cubed chicken breasts or a package of Italian sausage. You could also nix meat and seafood altogether to make this a satisfying vegetarian pasta dish.

Can you use frozen shrimp?

You can absolutely make this recipe with fresh or frozen shrimp. You can’t saute shrimp from frozen, so you’ll have to thaw the shrimp first. Luckily, it’s easy to do! Just thaw the bag of shrimp in the fridge overnight before making this pasta, or put the whole bag in a bowl of cold water for about 30 minutes before cooking them.

What can you serve with Mediterranean shrimp and pasta?

This recipe is a complete meal on its own, but we wouldn’t say no to a big green salad on the side and a hunk of crusty bread to soak up all the delicious sauce.